Steamed flounder with shallot and chilli dressing

AT A GLANCE

  • Serves 4 people

  • 4 small (about 400gm each) flounder, cleaned
  • 2 cups firmly packed coriander leaves
  • 3 green onions, cut into 5cm lengths and julienned
  • 2 tbsp fried shallots
  • 2 fresh long red chillies, seeded and julienned
  • To serve: steamed rice
  •  
  • Shallot and chilli dressing
  • 2 fresh small red chillies, seeded and finely chopped
  • 50 gm caster sugar
  • 4 red shallots, roasted and peeled
  • ½ cup lime juice, or to taste
01   For shallot and chilli dressing, place chilli, ½ tsp salt, sugar and shallots in a mortar and, using a pestle, pound to a paste, then stir in lime juice.
02   Place fish on a steamer tray in a fish kettle, pour in enough water to cover base of steamer to 1-2cm, bring to a simmer, then cover and steam fish for 15 minutes or until cooked through. Alternatively, place fish in a Chinese bamboo steamer over a wok of simmering water and steam, covered, for about 15 minutes or until cooked through.
03   Combine coriander, green onions, fried shallots and chillies in a bowl, drizzle with enough dressing to coat and toss gently to combine.
04   Divide fish among plates, top with shallot and chilli mixture, and serve with steamed rice, passed separately.

Topics:

FAST, MAIN, SEAFOOD, ASIAN, FLOUNDER, SHALLOTS, CORIANDER, CHILLIES, FISH

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

SAMANTHA EISEN

Drinking Suggestion:

A YOUNG CLARE VALLEY RIESLING, FULL OF RIPE CITRUS NOTES.

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