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Ingredients
- 100ml soy sauce
- 30ml lemon juice
- 125ml vegetable oil
- 1 garlic clove
- 15ml mirin
- 25ml rice wine vinegar
- 30g castor sugar
- 10g kombu (dried seaweed sold at Asian stores)
- 1 small carrot, cut into fine strips
- ½ small cucumber, cut into thin slices
- 1 small avocado, sliced
- 1 handful snow pea tendrils or sprouts
- 400g kingfish, trimmed and skin removed
- 1 tbsp baby shiso leaves
Method
Combine soy, lemon juice, oil, garlic, mirin, vinegar, sugar and kombu and blend with a stick or bar blender until kombu has broken up. Stand for 1 hour, strain, discard kombu and garlic. Combine carrot, cucumber, avocado and snow pea tendrils in a bowl. Dress with soy dressing and divide between four plates. Slice kingfish and lay over salad. Dress kingfish and arrange shiso leaves on a plate just before serving.
