Place the sea bass in a vacuum bag with the cabbage sauce, salt sugar and five crushed Sichuan berries.
Seal and marinate for twelve hours. Prepare the vinegrette mixing umami, citrus fruit dressing citrus fruit dressing and extra virgin olive oil.
Arrange the escalloped sea bass on the plate, lightly oil it and combine sakura mix and pepper drops dressed with the vinegrette.
Garnish with berries of Sichuan pepper.