Serves 6

60 min to cook

Intermediate

Ingredients

  • Pickle mix:

  • 1 tbsp pickled mustard greens, finely chopped

  • 1 tbsp salted radish, finely chopped

  • 15g salted chilli (see recipe below)

or ¼ fresh long red chilli, finely sliced

  • 1 tbsp pickled green chilli, minced

Sesame dressing:

  • ¼ cup peanut oil

  • 2 tbsp sesame oil

  • 2 tbsp caster sugar

  • ¼ cup light soy sauce

Salted Chilli:

  • 40g long red chillies

  • 20g sea salt

Method

Combine the ingredients for the pickle mix in a bowl.

In a separate bowl or jug, combine all the dressing

ingredients and mix well.

Place the fish fillets, in a single layer, in a heatproof

shallow bowl or lipped serving plate that will fit in your steamer.

Scatter with the pickle mix, then transfer to the steamer.

Pour over the dressing, then steam the fish on high over

boiling water for 7 minutes or until just cooked.

Serve the flathead straight from the steamer,

or remove plate from steamer and place onto a heatproof mat.

Garnish with the green onion and sesame seeds.

To make the Salted Chilli.

Chop the chillies roughly and mix with the salt or pulse in a food processor.

Place into a small sterilised jar.

Leave out at room temperature for 3 days then store in fridge

(Can be stored in the fridge for up to 6 months).

Notes

Recipes by Qantas Creative Director - Food, Beverage and Service Neil Perry and Spice Temple, Sydney Head Chef Andy Evans. Photography by Brent Winstone and Guy Balley. Styling by Aimee Jones.