STEAMED FISH WITH TAHINI YOGHURT

PREP + COOK TIME 25 MINUTES SERVES 4

4 x 200g skinless barramundi fillet (or other firm white fish)

1/3 cup (80ml) lemon juice

3 small zucchini (270g), trimmed, sliced lengthways into ribbons (see tips)

3 red radishes (105g), trimmed, sliced thinly (see tips)

1 tablespoon tahini

1/3 cup Greek-style natural yoghurt

1/4 cup finely chopped fresh coriander

1/3 cup toasted slivered almonds

1/4 teaspoon dried chilli flakes

1/4 cup (60ml) extra virgin olive oil

2 tablespoons fresh coriander leaves, extra couscous and lemon wedges, to serve

1 Place fish in a large steamer lined with baking paper. Place steamer over a saucepan or wok 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, almonds, 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 pickled zucchini and radish, season; toss to combine.

6 Serve fish with pickled vegetables, couscous, the extra coriander and lemon wedges.