FAST FOOD
Steamed flounder with shallot and chilli dressing

Steamed flounder with shallot and chilli dressing

Serves 4



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


1 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.
2 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.
3 Combine coriander, green onions, fried shallots and chillies in a bowl, drizzle with enough dressing to coat and toss gently to combine.
4 Divide fish among plates, top with shallot and chilli mixture, and serve with steamed rice, passed separately.


Drink Suggestion A young Clare Valley riesling, full of ripe citrus notes.

RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Samantha Eisen


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