- Pour orange and lemon juices, tamari, vegetable oil, ginger, and rice wine vinegar in mixing bowl. Whisk well.
- Thinly slice fish on bias then arrange on serving plate. Spoon citrus mixture over fish, just enough to surround each slice. Thinly slice pepper and arrange on top of fish. Note: Use however much you want, depending on your spice preference. Finish with torn basil, satsuma segments, and sea salt.