Make seaweed salad: Bloom wakame and hijiki in cold water for 15 minutes, the strain off. After the seaweed has strained, add to a mixing bowl. Add all other ingredients to the bowl. Mix until fully incorporated. Set aside.
Prepare sablefish: Pat dry the sablefish to ensure a good crust. While sablefish is drying, heat pan on medium high. Once pan is hot add a thin coating of oil. Sear the fish until you see golden edges form on the fish. Next, flip the fish and add 3 oz of cold butter and then start basting. Once there is a gold crust and the fish is cooked through, remove the fish from the pan and let rest.
Make mushrooms: While fish is resting, roast the mushrooms in the same pan that the fish was roasted in. Once they are done, remove from pan and blot any excess oil.
Make glaze: Add garlic, ginger and soy sauce to the still warm pan and add sablefish back in and baste with the garlic soy to glaze.
Assemble: Put a quarter of the seaweed salad into the bottom of the serving vessel you have chosen, and the roasted mushrooms on top of the salad. Place glazed sablefish on top of the seaweed salad. Garnish with chopped pickled ginger and sliced chives.
