By Luke Mangan

Serving size: Serves 10 or more
Cuisine type: Japanese
Cooking time: Less than 60 minutes
Special options: Low cholesterol, Low fat
Course: Finger food

You can use any good quality fish for this canapé.

INGREDIENTS

200g good quality kingfish
sea salt
freshly ground black pepper
50g Persian feta

Dressing
50g ginger
100ml sugar syrup (see below)
50ml vinegar
1 shallot, peeled and finely diced
1 tablespoon soy sauce
splash extra-virgin olive oil

Sugar syrup
500g white sugar
500ml (2 cups) cold water

METHOD

For the sugar syrup, put sugar and water in a saucepan and boil until sugar dissolves. Makes about 1 litre. Sugar syrup lasts for a long time and is handy to have made up. Store in a sterilised jar in the refrigerator.

For the dressing, peel and slice ginger very thinly with a sharp knife (or mandolin if you have one). Blanch in boiling water for 2 minutes and refresh in cold water three times. Heat sugar syrup and vinegar together and pour over blanched ginger. Let cool, place in fridge for at least a couple of hours for flavours to develop.

To serve, dice ginger as fine as you can (retaining pickling liquor), mix with shallot and soy sauce, olive oil and a splash of pickling liquor. Slice kingfish thinly with a sharp filleting knife, season and drizzle with ginger and shallot dressing. Twist the kingfish into the shape of a rose and serve on Chinese spoons, lavosh bread or another type of biscuit. Finish with crumbled Persian feta.