Mix all marinade ingredients together in a non-metallic bowl.
Add fish to the marinade, cover, and refrigerate for at least 2 hours or overnight.
Preheat the oven to 180°C.
Oil a non-stick baking tray and place the fish skin-side down.
Spoon two tablespoons of marinade over the fish and bake for 10-12 minutes.
Preheat the grill and cook the fish with remaining marinade until golden-brown.
Dry-fry sesame seeds in a pan until golden, then grind to a coarse paste in a mortar.
Mix in sugar, soy sauce, dashi, citrus juice, and sansho pepper.
Rinse the greens, trim the bases, and cut into bite-sized pieces.
Steam the greens over boiling water for 1-2 minutes until tender, then dress with the sauce.
Serve the fish with the dressed greens, lime wedges, and micro salad.