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Thinly slice the Kingfish across the grain and divide into four equal amounts, then lay each portion in a circle (overlapping each piece) onto a piece of plastic wrap.
In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.
To plate up, take a layer of plastic wrap with the Kingfish and flip it onto a serving plate, then dress the centre with the Umeboshi mix, sprinkle with the chives and drizzle with some Extra Virgin Olive Oil just before serving.