- 2 tsp sesame oil
- 600 gm kingfish (use thickest part of fillet)
- For searing: vegetable oil
- 50 gm enoki mushrooms, trimmed
- 50 gm oyster mushrooms, torn
- 30 gm black fungi, torn (see note)
- ½ cup baby shiso (see note) (loosely packed)
- To serve: black and white sesame seeds, toasted
- 80 ml rice vinegar (1/3 cup)
- 40 gm white sugar
- 40 gm young ginger, peeled and cut into julienne
- 40 ml mirin (see note)
- 35 ml rice vinegar
- 35 ml tamari (see note)
- 1 tsp sesame oil
- 1For pickled ginger, combine rice vinegar, sugar and ½ cup water in a saucepan and stir over medium-high heat until sugar dissolves. Season to taste with sea salt, then add ginger and bring to the boil. Reduce heat and simmer for 5-6 minutes or until ginger is tender. Cool completely before using.
- 2For dressing, combine ingredients and 2 tsp pickled ginger liquid and set aside.
- 3Rub sesame oil over kingfish and season well with sea salt and freshly ground white pepper. Heat vegetable oil on a hot grill plate and sear kingfish for 1-2 minutes on each side or until golden, but still rare in the centre. Cool completely before slicing.
- 4To serve, thinly slice kingfish and arrange on plates. Drain ginger and place in a bowl with mushrooms, fungi, shiso and a little dressing and toss to combine. Arrange salad beside kingfish, drizzle with more dressing, scatter with sesame seeds and serve immediately.
Note Black fungi is available from select supermarkets and Asian food stores. Shiso, a herb related to basil and mint, is available from Japanese and Vietnamese food stores and select greengrocers. Mirin is a Japanese sweet wine made from glutinous rice, while tamari is a wheat-free soy sauce, both available from Asian food stores and supermarkets.