1telegraph cucumber10 gmwakame, soaked in cold water and drained (see note)3shiso leaves, thinly sliced (see note)120 gmsashimi-grade ocean trout120 gmsashimi-grade snapper150 gmunagi (see note)6cooked king prawns, peeled, veins removed, tails intactSoy dressing100 mlsoy sauce150 gmwhite sugar300 mlrice vinegar
For soy dressing, combine soy and sugar in a small saucepan and simmer over medium heat for 2 minutes, cool, then stir through vinegar.
Thinly slice cucumber widthways using a mandolin. In a bowl, combine cucumber with 2 tsp sea salt and stand for 5 minutes, then squeeze cucumber to remove excess liquid. Add wakame and shiso and mix to combine.
Arrange cucumber mixture in a mound in the centre of plates. Thinly slice fish and unagi into 12 pieces each and arrange around cucumber mixture. Top with prawns, drizzle with dressing and serve immediately.
Note Wakame is a dried seaweed available from Asian grocery
and health food stores. Shiso, a herb related to basil and mint
also known as perilla, is available from Japanese, Vietnamese and
select greengrocers. Unagi is Japanese freshwater eel and is
available from good fishmongers and Japanese food stores.