Name: Steamed fish with tahini yoghurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 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

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!

Serves 1

Prep

15M

Cook

10M

Total

25M

Ingredients

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

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.

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.
Note

Women's Weekly Food