Steps

1. Season the Sea Bream with salt (to taste) and pepper (to taste).
   🕒 01:03
2. Lightly coat only the skin side of the Sea Bream with cake flour (to taste).
   🕒 01:30
3. Cut the Cherry Tomatoes in half, keeping the stems attached.
   🕒 01:49
4. Heat a frying pan, add olive oil (to taste), and sear the Sea Bream skin-side down. [This is the key!] To get crispy skin, cook over low heat initially, pressing down slightly on the fish. Avoid flipping too often even if you're curious about the doneness.
   🕒 02:08
5. Place the Cherry Tomatoes cut-side down with the Sea Bream and cook.
   🕒 03:43
6. Deep-fry the Rapeseed Blossoms in frying oil (to taste) heated to 180°C (350°F). [This is the key!] Be cautious of splattering when adding to the oil; hold a lid to protect yourself. Once the sizzling sound subsides, remove the lid and continue frying.
   🕒 04:11
7. Flip the Cherry Tomatoes over once they have some color.
   🕒 05:00
8. Once the Rapeseed Blossoms have lost moisture and are nicely crisped, remove them from the oil and drain on paper towels.
   🕒 05:13
9. Once the Sea Bream is cooked through, remove it from the pan. The Cherry Tomatoes will finish cooking with residual heat.
   🕒 05:51
10. Sprinkle a small amount of salt over the deep-fried Rapeseed Blossoms.
    🕒 06:26
11. Sprinkle curry powder (to taste) over the Rapeseed Blossoms.
    🕒 06:40
12. Arrange the seared Sea Bream and Cherry Tomatoes on a plate.
    🕒 06:52
13. Place the Rapeseed Blossoms on top of the Sea Bream and Cherry Tomatoes.
    🕒 06:59
14. Using a fine-mesh sieve or similar tool, sprinkle curry powder (to taste) over the Rapeseed Blossoms and around the edge of the plate.
    🕒 07:06