Shiso is a Japanese herb with green or purple leaves. It has a peppermint and lemon-like aroma. The purple variety gives the best contrast in this salad.
100ml soy sauce
30ml lemon juice
125ml vegetable oil
1 garlic clove
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
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.