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.