Cut each fillet of fish into two or three prices.

Heat the grill very high temperature. Pour some water in the tray underneath, which keeps the fish moist while grilling.

Grill the fish, skin side down first then turn over until cooked. Be careful not to burn the skin.

Grate the mooli. If you have a Japanese grater, it would be great but if you don't, use very fine grater. Also chop the spring onion very finely.

Arrange the grilled fish on a plate skinside up, which is nice and crispy. Spoon grated mooli over the fish, drizzle some soy sauce and garnish with spring onion.