Put the kina in a bowl, cover with the oil and leave to marinate while you prepare the rest of the dish (this helps remove some of the bitterness).
Heat 2 tablespoons oil in a frying pan over low heat, add the onion and gently fry until softened. Add the mushrooms, sprinkle with the salt, increase the heat to high and cook for 3-4 minutes or until the moisture has reduced.
Add the cream and simmer for 4-5 minutes until it has reduced to a sauce consistency. Season to taste with salt and freshly ground black pepper and set aside. Put the egg whites in a bowl, add a pinch of salt and a squeeze of lemon juice and beat to soft peak stage. Put the rice flour in a bowl. Remove the kina from the oil and dip them in the rice flour to cover all sides, then dip in the beaten egg whites to cover.
Heat the remaining 1 tablespoon oil in a frying pan, add the kina and fry for about 45-60 seconds on each side or until the egg whites are cooked. Remove from the pan and serve in bowls or deep plates with the creamed mushrooms, garnished with chopped chives.
For the wine
A dry, crisp sauvignon blanc in the mould of the Church Road Hawke’s Bay Sauvignon Blanc 2015.