AT A GLANCE
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.
|01||For 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.|
|02||For sesame dressing, whisk ingredients in a bowl until well combined.|
|03||Remove 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.