In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.