Rinse the fish with cold running water. Pat dry with paper towels. Lay the fish on a cutting board. Using a pair of Chef's knife, scrape off the scales using an upward motion Make sure both sides of the Branzino fish is properly scaled and cleaned off. Do not miss the sides of the fish.

Position the Chef's knife horizontal. Start at the tail and slice into the flesh. Make sure you get as close to the bone as possible, to get the most filet out of the whole fish. Slice in an upward motion and cut off the filet off the body. Repeat the same on the other side of the fish. Leave out the stomach and head section. Make sure you slice off as much flesh as possible.

Cut the Branzino filet into smaller bite-sized pieces.

In a container, mix together all the ingredients in Marinade. Stir to mix well. Transfer the Branzino filet into the Marinade, make sure both sides are nicely coated with the Marinade. Cover the container and let marinate in the fridge for 2 hours or best overnight.

You can grill the fish filet with an outdoor grill or pan grill using a skillet. Heat up a skillet on medium heat with 1 tablespoon cooking oil. Transfer the fish filet with skin side down. Pan grill and cook the fish until the skin turns crispy, about 1 minute. Turn over gently and cook the other side until the fish filet is cooked through and slightly browned and charred.

Transfer the fish out gently and let cool on the plate. To smoke the fish, heat up a stovetop smoker with 1 tablespoon of wood chips, Place the fish let on on a sheet of aluminum foil and cover the lid.

Turn on medium-low heat and smoke for 5 minutes. Remove the smoker from heat and let the fish smoke for another 5 minutes.

Transfer the Branzino fish out and serve immediately with some micro greens and Japanese salmon roes (ikura).