How to Make It
In a nonreactive saucepan, coo, the soy sauce, mirin, sugar and sake over low heat, stirring until the sugar dissolves.
Heat the oil in a medium nonstick skillet. Add the sea bass, skin side down, and cook over high heat, turning once, until lightly browned, about 1 minute per side. Pour off any oil and add the soy sauce glaze to the pan. Cook the fish, basting and turning, until just translucent, about 2 minutes.
Lay a Scallion Pancake on each of 4 small plates and set the sea bass on top. Garnish with the carrot and daikon and serve.