This is a super-simple dish that is packed with loads of flavour. You can easily swap the kingfish out for any white fish. The truffle brings an earthy, umami element to the dish.
Combine the garlic paste, yuzu juice, soy sauce, mirin, truffle oil and pepper to make your dressing.
Lay the sliced kingfish across your plate, add the courgette, spoon over the dressing and top with mixed salad. Serve.