For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes

Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.

For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.

Cut the fillet on either side of the lateral spine, remove any bloodline.

Put one third of the mix on the bottom of a tray or large plate.

Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.

Leave to cure at room temperature for 2 1/2 hours.

Wash off the curing mix and pat dry.

For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.

Leave to marinate for 15 minutes

Drain, Squeeze slightly to remove excess moisture.

For Avocado: Blitz all ingredients together in a food processor until smooth.

For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.

To finish: Thinly slice the fish at an angle with a sharp knife

Slightly curl each piece and arrange on a platter.

Arrange the jicama and cucumber in around the kingfish.

Place the avocado into a piping bag to dot around the platter.

Drizzle enough of yuzu tamari dressing to anoint.

Scatter over the baby radish, puffed rice and black sesame seeds.

Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish.