Any fresh seaweed (or soaked and sliced wakame, available from Asian grocers) works nicely as the garnish here. Start this recipe a day ahead to cure the kingfish.
- 400 gm piece daikon, thickly sliced crossways
- 100 gm fresh seaweed rinsed and thinly sliced (see note)
- Finely grated rind of 1 lemon and 1 orange
- To serve: baby shiso leaves (see note)
- To serve: toasted sesame seeds
- 500 gm piece sashimi-grade kingfish
- 2 tbsp sea salt flakes
- 1 tbsp caster sugar
- 1 piece konbu, rehydrated in hot water for 1 hour, drained
- 1 tbsp light soy sauce
- 3 tsp brown rice vinegar
- 1 tsp roasted sesame oil
- ½ tsp wasabi
- 1For cured kingfish, place kingfish in a non-reactive container, mix salt and sugar in a bowl, then scatter mixture evenly over both sides of kingfish and cover with the konbu. Refrigerate overnight to cure. Rinse and pat dry.
- 2For sesame dressing, whisk ingredients in a bowl until well combined.
- 3Remove skin from kingfish, then cut kingfish into 3cm cubes. Arrange daikon slices on a platter, top each with a cube of kingfish, then a piece of seaweed, scatter with shiso and sesame seeds, drizzle a little dressing over and serve.
Note Fresh seaweed is available from select fishmongers and Asian grocers. Baby shiso is available from farmers' markets and select greengrocers.