Grilled Bonito with Baby Gem Dressing and Purslane

Ingredients

• 25 gm fine sea salt
• 4 bonito fillets, bones removed (about 200gm each)
• 100 gm piece of pork fat, trimmed (see note)
• For brushing: olive oil
• 2 cups purslane sprigs (see note) (loosely packed)
• To serve: lemon wedges and extra-virgin olive oil
• Baby gem dressing
• 2 baby gem lettuces, leaves separated
• 60 ml olive oil (¼ cup)
• 1 tsp oyster sauce
• 1 tsp chardonnay vinegar