To make the dressing combine, white onion, garlic, olive oil, lemon juice, soy sauce, ginger and 30ml of chilly water into a bowl. Mix all ingredients and have a taste. The flavour should be tart and a little salty. Let the mixture sit for 30 minutes then taste again.

Slice Huon Salmon into sushi size pieces (quite thin) and marinate in mixture for 5 minutes.

Once marinated remove from dressing and using a small bamboo skewer, wrap the fish around skewer to resemble a lollypop.

Squeeze some wasabi mayo on top, garnish with crispy fried shallots and spring onions. For a great looking centre piece, serve lollypops on banana leaves.