Lemon Butter Yellowtail and Daikon

Ingredients

• 1 pound (450 g) yellowtail filet (skin on or off), cut into 8 pieces
• Sea salt, to taste
• 2 tablespoons butter
• 12 oz (360 g) daikon, sliced into 1/2″ (1.2 cm) thick crosswise
• 2 cloves garlic, thinly-sliced
• 1 small knob ginger, minced (about 1 1/2 teaspoons)
• 2 tablespoons sake
• 5 oz (150 g) oyster mushrooms, trimmed and broken apart by hand
• 1 small lemon, very thinly-slided crosswise
• 1 tablespoon ayu fish sauce (can substitute with soy sauce)
• Minced chives, for garnish
• Yuzu shichimi togarashi (Japanese seven spice), for serving