Dressing:
Combine all ingredients and stir.
To prepare Kingfish fillet, skin the fish and remove the blood line. We use Hiramasa Kingfish as it is perfect for serving sashimi style.
Slice the prepared Kingfish into slices around 5mm thick. Lay on a plate, sprinkle with a little sea salt and dress with coconut ponzu dressing.
To serve, top with fried shallots, lemon balm and shiso cress.
