1. In a large pot, combine stock, ginger, lemongrass, dried shiitake mushrooms, mirin, kombu (if using), soy sauce, and peppercorns. Bring to a boil and then reduce heat and simmer on very low for 20 minutes.
2. Discard ginger, lemongrass, mushrooms, kombu, and peppercorns with a slotted spoon.
3. Add fennel and simmer for 10 minutes. Remove with a slotted spoon and set aside.
4. To cook fish, pat skin dry and sprinkle with salt. Heat oil in a skillet until very hot. Place fish into skillet, skin side down, and press down with a spatula for three to five minutes to achieve an even crisp. Flip and sear for another two minutes or until cooked through.
5. To serve: Place fennel in bowls with chopped kale. Top with fish, then add broth. Finish with radish, cilantro, sesame seeds, scallions, and lime wedge.
Notes:
This broth goes really well with any white fish, or sous vide salmon. The fish can also be poached in the broth, if preferred.
