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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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