Soak the halibut fillet in the brine for 2 hours.
Make the dashi egg wash by combining all ingredients in a small bowl and whisking to combine. Set aside.
Heat a frying pan over medium-low heat and put the grapeseed oil and salt in the pan. Add the oyster mushrooms evenly and
To plate, cut the seaweed along the edges of the halibut, leaving one side uncut. Roll the seaweed back like the lid of a sardine can to expose the top of the fillet. Glaze the fish with the dashi egg wash and put it under the grill (broiler) for 20 seconds. Place the mushroom and leek mixture on top of the fish. Garnish with pea shoots and serve immediately.
© 2014 All rights reserved. Published by Murdoch Books.