Name: Steamed flounder with shallot and chilli dressing
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.