1. Fillet the sea bass and remove the bones from both fillets.
2. Pierce the sweet potato with a knife, marinate it with olive oil, salt, chopped garlic and wrap it in foil. Bake in the oven at 200 degrees for about 40 minutes.
3. In a saucepan with boiling water, blanch the coriander for about 10 seconds and immediately cool it in water with ice.
4. Drain the coriander and pass it to the blender along with the olive oil.
5. Strain
6. When the sweet potato is cooked, cut it in half and take the crumb. Add the yogurt inside and stir.
7. Remove the skin from the fish and cut into small equal pieces. We put it in a bowl with cold Ben Marie. Marinate with orange juice, chopped chili, chives, coriander, red onion, zest and juice from lemon and lime, salt and pepper.
8. Add in the oil from the coriander, the tabasco and the chopped ginger.
9. Cut the radishes into thin slices.
10. Serve and garnish your plate with the radishes and a few coriander leaves.