Recipe

Steamed fish with tahini yoghurt

Light and full of flavour - this fresh steamed fish with tahini yoghurt dish is quick and easy to prepare when you are pressed for time but still want a flavoursome dinner!

Jul 16, 2015 1:06am
  • 15 mins preparation
  • 10 mins cooking
  • Serves 1
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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.

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