Fluke Crudo with Tomato-Coriander Mignonette

Combine tomatoes, cilantro, mint, jalapeño and 4 tablespoons coriander seeds in a food processor. Puree until smooth, about 1 minute. Pour into a fine-mesh strainer lined with cheesecloth, set over a bowl and refrigerate for 4 hours. (Do not press on the solids.)

Discard the solids. Add 2 tablespoons coriander seeds, shallot, lime juice, vinegar, fish sauce and 1/4 teaspoon each salt and sugar to the tomato water. Cover and refrigerate the mignonette until ready to use.

Combine the remaining 1 teaspoon coriander seeds, 2 teaspoons salt, 1 teaspoon sugar, lime zest and lime leaves in an 8-inch-square baking dish. Add fish and spread the mixture onto it, pressing gently to coat completely. Cover and refrigerate for 20 minutes.

Rinse the fish in cold water to remove any of the salt mixture and pat dry with paper towels. Cut the fish into 1/4-inch-thick slices and divide among 4 shallow bowls. Serve the fish topped with the reserved mignonette and garnish with jalapeño slices, radish slices, lime zest, coriander blooms and goldenberries, if desired.