Steamed fish with tahini yoghurt

ingredients

• Steamed fish with tahini yoghurt

  • 200 gram skinless barrabundi fillet or other firm white fish
  • 2 tablespoon lemon juice
  • 1 small zucchini (90g), trimmed, sliced lengthways into ribbons
  • 2 red radishes (70g), trimmed, sliced thinly
  • 1 teaspoon tahini (sesame seed paste)
  • 1 tablespoon greek-style yoghurt
  • 1 1/2 tablespoon finely chopped fresh coriander
  • 2 tablespoon toasted slivered almonds
  • 1/4 teaspoon dried chilli flakes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh coriander leaves, extra

method

• Steamed fish with tahini yoghurt

  • 1

    Place fish in a steamer lined with baking paper. Place steamer over a saucepan of simmering water. Cook, covered, for 8 minutes or until just cooked through.

  • 2

    Meanwhile, combine juice, zucchini and radish in a small bowl; stand until vegetables are pickled, or until needed.

  • 3

    Combine tahini and yoghurt in a small bowl; season. Combine coriander, nuts, chilli and half the oil in another small bowl.

  • 4

    Carefully transfer fish from steamer to a plate. Cover generously with tahini yoghurt mixture, then top with coriander mixture.

  • 5

    Add remaining oil to bowl with zucchini and radish, season; toss to combine.

  • 6

    Serve fish with pickled vegetables; accompany with couscous or flatbread, if you like.

notes

You could make the recipe using ocean trout or salmon, if you like. Replace the zucchini with a shaved bulb of baby fennel. Use a mandoline or V-slicer to thinly slice the radish and zucchini.