To make the dressing
Place the palm sugar in a small heavy-based saucepan and cook over medium heat, stirring occasionally until sugar is dissolved and resembles the colour of honey.

Remove from heat and add hot water to stop further caramelisation.

Pour rice vinegar into a bowl, with caramelised palm sugar, soy, grated onion, ground pepper and Japanese mustard and mix well. Stir in the vegetable and sesame oils.

To serve
Place sliced hiramasa kingfish on a lipped plate and drizzle generously with the sashimi dressing. Sprinkle with baby shiso leaves, julienned spring onions and sesame seeds.

Hot Tips
The sashimi dressing is perfect with any type of fish or shellfish.

The sashimi of kingfish is also great served on butter or red oak lettuce.

Refrigerate any leftover dressing and use in the next few days over steamed chicken or fish, in an Asian noodle salad or over iceberg lettuce.