4 x 150g fillets of rockling or blue eye cod (or any white fish of your liking)
150g kataifi pastry
50g butter melted
300ml cooking cream
80ml light soy sauce
½ tsp sesame oil
½ lime, juiced
1 bunch silverbeet, wilted (or any asian green to serve)
Black sesame seeds to garnish
Preheat the oven to 180°C.
Season the fish with salt. Tease the kataifi apart with your fingers to loosen. Drizzle in 4 tablespoons of butter. Mix with your hands to evenly distribute the butter. Divide the pastry into 4 equal bundles. Stretch it so you have a long rectangular shape. Wrap the fish tightly in the kataifi to make a parcel.
Heat a little butter in a pan and sear the kataifi wrapped fish all over until golden brown. Place on a tray and into the oven for 8-10 minutes.
For the cream sauce, mix the light soy sauce, cream and sesame in a pot until it boils and becomes thick and fragrant. Add the juice of half a lime at the end.
Place the crispy fish on top of the wilted greens and then pour some sauce around the fish but not on it, so it remains crispy. Sprinkle black sesame seeds over the dish and serve.