In a small bowl, mix togetherMarinade,Lee Kum Kee Seasoned Soy Sauce for Seafood, Lee Kum Kee Chiu Chow Style Chilli Oil (for a hotter mix, reduce amount of oil and increase amount of chilli, for milder flavour, do the opposite), lime juice, rice wine vinegar and mix well. Divide into two bowls, one with 1/3 of the mix, the other bowl with 2/3 of the mix.
In a separate bowl, gently mix mint, shallots and micro herbs, set aside. Get your serving plates ready - this will come together quickly!
Add Kingfish to the larger bowl of marinade mix, gently fold through and allow to marinate for 2 – 3 minutes or to your preferred doneness. The lime juice and vinegar will react with the fish creating a no heat cooking effect. You can choose how raw or cooked you’d like the fish to be. Don’t let it go too far though as it loses its softness.
Serve onto four plates, drizzle the remaining marinade over each, add herb salad and four blackberries per plate and serve immediately.