Steamed Asian Flathead

Ingredients

8 x flathead fillet (skin and bone removed)

1 x red capsium; thinly sliced

2 x stick celery; thinly sliced

2 x carrot; thinly sliced

1 x red chilli; thinly sliced

1 x bunch of coriander; picked

1 x bunch shallot; sliced

100ml veg oil

100ml soy

20ml sesame oil

Foil and baking paper

Preheat the BBQ with the lid on to 180°C

Slice garlic and ginger on micro plane into vegetable oil

Lay 4 squares of foil down and then a sheet of baking paper on top that is half the size of the foil

Place an even amount of celery, carrot, capsicum on top of each of the squares of baking paper. Place two pieces of flat head on top.

Combine soy, sesame and veg oil mix and drizzle over the flat head. Reserve some oil to pour on after cooking

Wrap tightly and ensure it is air tight to trap in the steam

Cook on the BBQ with the lid closed for 4-5 minutes

Tear open the foil; add coriander, shallot, chilli and a drizzle more of the oil and enjoy