Steamed Fish with hot seasoned chilli oil

A reinvention of a Chinese classic. This fresh dish is great with any whole white fleshed fish and is a great way to show off the spicy chilli oil. Serve with steamed vegetables for a light dinner.

1 whole 1-2kg fish such as snapper or barramundi

Half cup Pukara Estate Chilli EVOO

2 tbls soy sauce

1 tsp ground Sichuan pepper

1 tsp sesame oil

small handful of ginger, julienned

small handful shallots, thinly sliced

4 garlic cloves, thinly sliced

3 spring onions, thinly sliced on diagonal


Clean fish and make 7cm slices across flesh on both sides. Drizzle with soy sauce and sesame oil and sprinkle with ground Sichuan pepper.

Place a bamboo steamer over a wok filled with boiling water, carefully place fish in the steamer and cook for 15-20 minutes. Then, place cooked fish on a large serving plate.

Meanwhile, in a large saucepan or wok, heat the chilli oil until very hot, throw in ginger, shallots and garlic, toss in hot oil for 30seconds or until just golden.

Pour hot oil mixture over fish and top with sliced spring onions. Serve immediately with steamed rice.