To make Vinaigrette: Combine lemon zest and juice, soy sauce, yuzu juice, a pinch of salt and a pinch of white pepper. Slowly whisk in canola oil. Consistency should be that of a light vinaigrette.
To make Meyer Lemon Glaze: Combine orange juice, lemon zest, orange zest and tea. Reduce to a thick sauce consistency, about half a cup. Strain through a chinois and reserve.
To make Deep-fried Shallots: Slice shallots into thin rings. Toss in flour and cornstarch. Heat peanut oil in a medium size pot to 280 degrees. Fry shallots in hot oil until golden brown. Drain and season with salt.
Remove skin, bones and bloodline from snapper. Slice very thin and place between two sheets of plastic film. Pound gently to form a round circle the size of the plate you are planning to serve it on. Be careful not to tear or rip the fish when pounding out.
Slice Roma tomatoes in half lengthwise, then into very thin half moons. Slice jalapeño and Fresno peppers in half lengthwise, remove seeds and slice peppers into very thin half moons. Slice shallots into very thin rings. Place shallots in ice water (drain before using). Remove stems of daikon sprouts, leaving just top inch.
For each serving, to order: Lay 1 piece of thinly pounded snapper on a chilled plate. Lightly brush Meyer Lemon Glaze onto snapper. Sprinkle fried shallots, peppers, raw shallots, tomatoes and daikon sprouts on top of snapper. Generously season with fleur de sel and cracked black pepper. Drizzle with 2 tablespoons of Vinaigrette and 1 tablespoon of extra virgin olive oil.