This is a lovely dish that requires some planning and commitment. It's tasty but light and packed with nutrients and probiotics. 

You can use tuna instead of kingfish, or any sashimi-grade fish. We enjoy eating this for breakfast or lunch, it's a great way to fuel up.

If you haven't tried fermenting food, kimchi is a good place to start and easy to tweak for personal taste – maybe a bit more chilli or garlic, or both? If you don't have time to make it, buy a jar from the health-food store or Asian grocer's shop, which will also have wakame, daikon and Korean chilli powder.

Kingfish poke salad

100g wakame

1 cucumber, roughly diced

1 cup brown rice, cooked

4 red radishes, cut into quarters

100ml soy mirin dressing (see recipe below)

4 semi-soft-boiled eggs, cut in half

300g sashimi-grade kingfish, thinly sliced

1 avocado, cut into quarters

250g kimchi (see recipe below)

1 tbsp black sesame seeds

Put the wakame in cold water for one to two minutes, then drain on paper towel and pat dry. Roughly chop the wakame into three-centimetre pieces. In a large bowl, add the cucumber, brown rice, radishes and wakame, dress with the soy mirin dressing and toss well.. To serve, divide the salad 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.

Serves four

Soy mirin dressing

½ granny smith apple, peeled and finely grated 

1 clove garlic, finely grated

1cm piece ginger, finely grated 

2 lemons, zest and juice

1 lime, zest and juice

½ bunch coriander stalks, finely chopped

75ml soy sauce

125ml mirin

40g palm sugar, finely grated 

1 tbsp sesame oil

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

Kimchi

1 chinese cabbage, roughly chopped

50g salt

½ bunch green onions

1 large carrot

1 daikon radish

1 tsp shrimp paste

5 garlic cloves, finely chopped

3cm piece ginger, finely grated 

125g Korean chilli powder

75g brown sugar

75ml fish sauce

Sterilise three  one-litre glass jars with lids. Place cabbage and salt in a large bowl, toss well then rub and squeeze together to break down the cabbage. Allow to sit for an hour or so; lots of liquid will seep out of the cabbage. Finely slice the white ends of the green onions, and cut the green parts into four-centimetre lengths. Julienne the carrot and daikon radish and mix with the green onion and remaining ingredients in another large bowl. 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. 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. Leave the jars, without lids, on the bench covered with a tea towel for a week, and stir every second day to prevent mould from forming on the surface. 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.