Mix all the ingredients of the soup: 100ml of orange juice, 1 cofee spoon of soybean paste, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil. Set apart.
Sauté the monkfish in a griddle, slice and set apart.
Pour 3 tablespoons of soup at the bottom of a deep dish, place the monkfish fillets and the trout roe on the top. Serve with a side of daikon slices (Japanese turnip).