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.

Ingredients

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 the diagonal

Method

Clean the fish and make 7cm slices across the flesh on both sides. Drizzle with soy sauce and sesame oil, then sprinkle with ground Sichuan pepper. Place a bamboo steamer over a wok filled with boiling water, carefully place the fish in the steamer, and cook for 15-20 minutes. Once cooked, place the fish on a large serving plate. Meanwhile, in a large saucepan or wok, heat the chilli oil until very hot, then throw in the ginger, shallots, and garlic, tossing in the hot oil for 30 seconds or until just golden. Pour the hot oil mixture over the fish and top with sliced spring onions. Serve immediately with steamed rice.