Kahawai

This easy recipe from The Classic Australian Cookbook 2nd Edition was originally made with barramundi, but it's delicious with all kinds of New Zealand-caught fish, including kahawai, snapper and salmon.

Ingredients

• 200 g skinless kahawai or barramundi fillet (or any firm white fish fillet, including ocean trout and salmon)
• 1 small zucchini, trimmed, sliced lengthways into ribbons
• 2 red radishes, trimmed, thinly sliced
• 2 tablespoons lemon juice
• 1 teaspoon tahini
• 1 tablespoon Greek-style yoghurt
• 1½ tablespoons finely chopped fresh coriander 
• 2 tablespoons toasted slivered almonds
• ¼ teaspoon dried chilli flakes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh coriander leaves, extra

Method

Place fish in a steamer lined with baking paper. Place steamer over a wok or large saucepan of simmering water. Cook, covered, for 8 minutes or until just cooked through.

Meanwhile, trim the zucchini and radishes. Using a mandoline or V-slicer, slice the zucchini into long thin ribbons and the radishes into thin rounds. Combine lemon juice, zucchini and radish in a small bowl; stand for 10 minutes or until vegetables are pickled.

Combine tahini and yoghurt in a small bowl; season. Combine coriander, almonds, chilli and half the oil in another small bowl.

Carefully transfer fish from steamer to a plate. Cover generously with tahini yoghurt mixture, then top with coriander mixture.

Add remaining oil to bowl with zucchini and radish, season; toss to combine.

Serve fish and pickled vegetables sprinkled with extra coriander; accompany with couscous or flatbread, if you like.