Kingfish poke salad

1. Put the wakame in cold water for 1-2 minutes, then drain on paper towel and pat dry.
2. Roughly chop the wakame into 3cm pieces.
3. In a large bowl, add the cucumber, brown rice, radishes and wakame, dress well with the soy mirin dressing and give it a good toss. 
4. To serve, divide the salad evenly between four bowls, put two egg halfs on each, then slices of raw kingfish and avocado. Add a tablespoon of kimchi and sprinkle the sesame seeds on top.

Soy mirin dressing

1. Combine all ingredients in a bowl and stir. The dressing will last a week in the fridge.

Kimchi

1. Sterilise three 1L glass jars with lids. Place cabbage and salt in a large bowl, toss well then rub and squeeze them together to break down the cabbage. Allow to sit for an hour or so; lots of liquid will seep out of the cabbage.
2. Finely slice the white ends of the green onions, and cut the green parts into 4cm lengths.
3. Julienne the carrot and daikon radish and mix with the green onion and remaining ingredients in another large bowl.
4. Strain the cabbage, reserving all the liquid, and rinse (it should taste seasoned but not salty), then add to the bowl with other ingredients and mix.
5. Fill the glass jars to the top with the kimchi, with enough reserved liquid to cover. If there is not enough kimchi to fill the last jar, add what is left and cover with liquid. 
6. Leave the jars, without lids, out on the bench covered with a tea towel for a week, and stir every second day to prevent mould from forming on the surface.
7. Put lids on the jars and store in the fridge. For more fermented kimchi, leave on the bench for two weeks.

TIP

Give the poke salad a mix before digging in. It's designed to be eaten with all the flavours at once.