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
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
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
2kg washed long red chillies
250g sea salt
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.