2. Moisten the Kombu with a little water.
3. Place 2 sea bream fillets between two sheets of kombu and wrap in cling film, then refrigerate for approximately 3 hours.
4. Finely slice the radishes and spring onions using a mandoline.
5. Finely slice the sea bream.
6. Place the pieces of sea bream and vegetables on the plate. Drizzle with the vinegar and vegetable oil. Sprinkle with dried Uméboshi.
