Bring a small pot of water to a boil and prepare a bowl of ice water.

Blanch the coriander leaves and garlic chives in boiling water for 3 seconds.

Shock immediately in ice water to lock in the bright green color.

Squeeze out all moisture from the herbs using paper towels until completely dry.

Finely mince the blanched herbs and fresh shiso leaves together, then stir in the nori powder.

Bloom the gelatin in 60 ml of cold water for 5 minutes, then melt it gently over low heat until fully liquid.

Lightly brush the liquid gelatin onto the seasoned cod strips.

Roll the coated fish strips into the minced herb mix until evenly coated.

Arrange the strips into a square or criss-cross geometric mosaic pattern.

Wrap the fish assembly tightly in multiple layers of plastic wrap to form a firm compression cylinder.

Refrigerate for at least 2 hours to allow the gelatin glue to set completely.

Combine dashi stock, light soy sauce, mirin, bruised ginger, and smashed green onion in a small saucepan.

Bring to a bare simmer over low heat and infuse for 10 minutes.

Strain the broth through a fine-mesh sieve lined with a coffee filter to ensure it is crystal clear. Keep warm.

Heat the butter or sesame oil in a pan over medium-high heat.

Saute and sear baby bok choy halves -- until browned on cut side.

Add the sliced shiitake caps and sear until they soften and begin to brown (about 4–5 minutes).

Pour in the mirin and soy sauce, reducing the heat to low.

Toss continuously until the liquid evaporates, leaving the mushrooms glossy. Keep warm.

Prepare a sous vide bath at 54°C.

Cook the wrapped cod mosaic sous vide for 25 minutes.

Remove from the water bath and let it rest in the fridge for 10 minutes to firm up slightly before slicing.

Use an extremely sharp knife to slice the mosaic cylinder into thick 3 cm rounds while still wrapped, then gently peel away the plastic from each slice.

Divide the warm glazed shiitakes evenly into the center of 6 shallow rimmed bowls, shaping them into a neat pedestal.

Place two overlapping 3 cm rounds of the cod mosaic on top of each mushroom mound.

Arrange paper-thin radish slices and micro coriander elegantly around or on top of the fish, and microplane fresh lime zest across the top.

Dot a few drops of toasted sesame oil into the clear ginger-soy broth.

Pour the warm broth into the base of the bowl right around the fish at the table.