Sesame Kingfish Sashimi with Ponzu and Finger Lime

Ingredients

• 1½ tbsp each roasted black sesame seeds and roasted white sesame seeds
• 800 gm sashimi-quality kingfish
• 150 gm frozen podded edamame, defrosted
• 80 gm seaweed salad (see note)
• 1 lebanese cucumber, finely diced
• 3 spring onions, cut into julienne
• 2 finger limes, halved
• Ponzu
• 100 ml soy sauce
• 60 ml lemon juice (¼ cup)
• 1½ tbsp lime juice
• 1 tbsp rice vinegar
• 5 cm piece dried kombu (optional)
• 1 tbsp bonito flakes (see note)
• 2 tbsp vegetable oil