Snapper Sashimi with Seaweed and Fennel Recipe | Epicurious

Ingredients

• 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