Thaw the sea bass, cut into 150 gram blocks and remove the skin.
In a frying pan, heat the Mirin with sake, add the miso and sugar together with the orange juice. Add salt and boil for 2 minutes and reserve.
Coat the fish tacos with the paste and let rest 12 hours in the refrigerator.
After this time, remove the paste and grill or roast in the oven for just enough time to make them very juicy.
Cut all the vegetables in the form of noodles using a mandoline, cover with the corn flour and fry at medium temperature until crisp and dry.
Assemble the plate with first the fish and then garnish with the crispy noodles and a wakame salad with Sesame and Mirín.