This recipe brings together Harbourside’s fresh yellowtail fillet and delicate laminated potato crisps for a dish that’s full of texture and flavour. It’s inspired by the ingredients the Taste Master Junior contestants rely on to showcase their creativity in the kitchen.
4 × 150 g yellowtail fillets, skin removed
1 lemon, thinly sliced
2 stalks lemongrass, bruised and cut into 5 cm pieces
2 cm fresh ginger, sliced into thin matchsticks
2 garlic cloves, sliced
2 spring onions, cut into strips
4 tbsp soy sauce
2 tbsp peanut butter (smooth)
1 tbsp honey
1 tbsp sesame oil
Baking parchment (to make parcels)
6–8 radishes, thinly sliced
100 ml white wine vinegar
50 ml water
1 tbsp sugar
1 tsp salt
2 large potatoes, peeled
2 tbsp melted butter
Sea salt
Heat vinegar, water, sugar, and salt in a saucepan until dissolved.
Pour over thinly sliced radishes in a bowl or jar.
Chill for at least 1 hour (longer for stronger flavour).
Preheat oven to 180°C. Line a tray with baking paper.
Slice potatoes paper-thin on a mandolin. Brush half the slices with melted butter,
season lightly.
Layer another slice on top, pressing firmly to “laminate.”
Bake for 12–15 minutes until golden and crisp. Cool on a wire rack.
Preheat oven to 200°C. Cut 4 large sheets of baking parchment.
In a small bowl, whisk soy sauce, peanut butter, honey, and sesame oil into a smooth
glaze.
Place a fish fillet in the centre of each parchment sheet. Top with lemon slices, ginger,
garlic, and spring onion.
Drizzle with the peanut–soy glaze.
Fold parchment into sealed parcels (like half-moons), crimping edges tightly.
Bake for 15–18 minutes until fish is just cooked and flaky.
