Seared whiting with smashed corn and shiitake broth

"Fresh, light and so sweet, this dish is a combination of great flavours. There are many varieties of whiting; the most common is sand whiting which have a lot of very fine bones in the fillets, so use a pair of tweezers to remove every one. The most prized whiting is the King George whiting, but whatever variety you use, it’s a simple and tasty dish for any occasion. Juicing the corn extracts the sweetness." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen