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1- Remove the coriander leaves from the stems and keep everything. Mix the coconut water and coriander leaves. Cut the sea bream into thick shavings. Seed the pepper and finely chop.
2- On each plate, arrange the seabass shavings in a circle. Add the chili pepper, coriander sprouts and edible flowers. Before serving, add a few drops of freshly squeezed lime and a little bit of fleur de sel. Serve the coconut/cilantro broth in the center of the plate.