Recipe of the Month - Steamed Blue Eye Fillet, Hunan Style

The Australian Gourmet Pages' Recipe of the Months was supplied by Neil Perry and is served at Spice Temple and similar recipes are in his latest book, Balance & Harmony - Asian Food. (Murdoch Books ISBN 978 1 74045 908 2)

STEAMED BLUE EYE FILLET, HUNAN STYLE

by Neil Perry

Serves 2 to 4 as part of a shared banquet

Ingredients

1 x 250g piece blue eye fillet

40g pickled green chilli, chopped fith pickle liquid

30g salted red chillies

5ml light soy

10ml sesame oil

Method

Cover the fish fillet with the pickled green chilli and salted red chillis, making a clean line to separate down the middle. Splash the light soy over.

Place in the rack of a steamer and steam for seven minutes on high or until just cooked through.

Dress with sesame oil and serve.

SALTED RED CHILLIES

Ingredients

2kg washed long red chillies

250g sea salt

Method

Chop the chillies roughly and mix with the salt. Blend the chillies and salt roughly in a food processor and place into a sterilized jar. Leave out at room temperature for 3 days then keep refrigerated.