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).