Hamachi shiso saltimbocca

Infuse the kombu in the vegetable stock overnight

In a small saucepan, sauté the finely chopped garlic, chilli, ginger, and shallots in olive oil over medium heat until softened and translucent. Be careful not to burn the mixture – just aim for a gentle sauté that coaxes out the aromatics

Cut the daikon into 1 cm-wide and 1 cm-thick sounds. Score the tops of each disc with a crosshatch pattern

Bring a small saucepan of vegetable dashi to a gentle boil and simmer the daikon discs for 10 minutes until tender but still holding their shape

In the same pan as the daikon, blanch the rainbow chard stalks and leaves in the kombu-infused vegetable stock for about 1 minute, then remove and set aside

Lay two shiso leaves on each hamachi fillet, then wrap each fillet snugly in prosciutto. Let the fish parcels come to room temperature as you prepare the grill or pan

If you’re using a grill, preheat it to medium-high and ensure the grates are clean and oiled. Alternatively, heat a nonstick pan with a generous amount of olive oil for searing the fish

If using a grill, char the prosciutto-wrapped hamachi until the prosciutto crisps and the fish is opaque, about 3–4 minutes per side. If using a pan, sear the fish for 1 minute per side, creating a nice crust. At the same time, sear the daikon discs until lightly caramelised

Once the fish is cooked, set it aside and return to your sofrito. Pour in the Marsala wine and mirin, and reduce until the alcohol has evaporated and the sauce thickens

Whisk in cold butter cubes, then stir in the hatcho miso to create a rich emulsion

Finish by adding a splash of lemon juice, season with salt and pepper, and gently stir in the ikura

Arrange the prosciutto-wrapped hamachi, daikon discs, and rainbow chard on plates

Spoon the rich Marsala-miso sauce generously over the fish, ensuring each serving gets a portion of the delicate caviar. Garnish with a few cubes of chilled cucumber and kohlrabi for a refreshing contrast. Serve immediately