For the dressing combine tamari , olive oil, rice syrup and lemon juice. Grate ginger, horseradish and eshallots on the micro plane. Mix all together and season with white pepper.
Slice the kingfish into thin slices and arrange on a platter leaving enough room to put the mushroom salad to the side. Combine all the mushrooms, wakame, radish and shallots and mix with half the dressing arrange on the platter with the kingfish, pour remaining dressing over the fish. Serve immediately
I love sashimi it holds pride of place in my restaurant, I always find the freshest fish i can. This dish is such a perfect blend of earthy mushroom, fresh sashimi kingfish and zingy dressing.