Cut the sea bass into pieces and coat with fish marinade. Roast the beets directly in the fire until cooked. You can test this with a skewer. Let the beets cool, peel them and cut the beets into cubes. Mix it all with some sesame, oil, yuzo and Asian herbs to taste.
Grill the sea bass briefly on high heat, especially on the skin side. Make the plate and add some cress for more spiciness.
Add some Japanese bonito flakes for the umami flavor.