Dab fillet dry, wrap in cling film and freeze in the freezer for 1-2 hours.
In the meantime, roughly chop both types of nuts. Wash the chives, shake them dry and cut into fine rolls. Mix Teriyaki sauce and 1⁄2 tsp. sugar.
Remove the fillet from the freezer and cut it into very thin slices with a very sharp knife. Arrange them in rosettes on four plates. Sprinkle with nuts and chives. Sprinkle with Teriyaki sauce.