- 2 teaspoons dried cut wakame seaweed
- 3 tablespoons fresh lime juice, plus wedges for serving
- 2 tablespoons olive oil
- 1 teaspoon finely grated peeled horseradish
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
- Small pinch of sugar
- Kosher salt
- 1/4 small fennel bulb, very thinly sliced on a mandoline
- 2 small radishes, trimmed, very thinly sliced on a mandoline
- 1/2 pound skinless, boneless red snapper fillet, sliced 1/4″ thick
- 1/2 cup chervil leaves
- 1 teaspoon fennel pollen (optional)
- Flaky sea salt
- Soak wakame in 1 tablespoon cold water in a small bowl to rehydrate, 5–8 minutes; drain. Combine lime juice, oil, horseradish, soy sauce, sesame seeds, and sugar in a medium bowl; season with kosher salt. Add fennel, radishes, and seaweed to dressing; toss to combine.
- Arrange snapper on a platter. Spoon dressing and vegetables over and top with chervil and fennel pollen, if using; season with sea salt. Serve with lime wedges for squeezing over.