AT A GLANCE
|01||For 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.|
|02||For dressing, combine ingredients and 2 tsp pickled ginger liquid and set aside.|
|03||Rub 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.|
|04||To 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.