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Rehydrate white fungi in cold water until soft and drain. Bring the 500ml of water to the boil with kombu, sugar and white soy, add rehydrated fungi, turn off heat and allow fungi to slowly soften. Once liquid is cool, remove fungi and allow to drain. Trim away the hard cores and use the tender frilly edges for garnish.
Peel daikon radish and shave into gossamer thin slices. Compress in a vacuum sealer to break down cell structure. Keep refrigerated.
Mix stock, kombu, salt and sugar, and bring to a simmer. Add leek whole and poach with a cartouche until tender but not falling apart (12 to 15 minutes). Cool and slice into 1cm rounds (there should be 3 to 4 slices per portion).
Marinate fish slices in white soy for 2 minutes, drain and set aside.
Mix dressing ingredients gently to combine – don’t overmix. Keep refrigerated.
To serve, place rounds of leeks on the plate, layer kingfish and daikon in frilly curls to form a tight circle, and garnish with poached white fungi and a good amount of the dressing.