I use steam when I want to control texture – it’s a method, like sous vide, where the environment does the work and the result is precise rather than incidental. My steam oven sets temperature only – the steam is simply how the appliance works. That single variable, temperature, is what changes the texture of the fish. At 85°C the flesh comes out soft and just-set, the flakes barely holding together. Push to 100°C and it firms noticeably. Go lower – 50 to 55°C over 40 to 45 minutes and the result is silkier still, almost translucent, a completely different thing in the mouth. For this dish the urchin butter and lemon myrtle call for 85°C. The parcel traps the fat and the aromatics against the fish for the entire cook. Frozen finger lime zested overtop the butter just before sealing brings both the pulp and the oil from the skin into the parcel. When it opens at the table, the citrus comes through first.

⏱️ Preparation Time: 25 minutes
🍳 Cooking Time: 10-12 minutes
🍽️ Serves: 6

👩‍🍳 Cooking Method: Steam Oven, Moisture Plus Oven, or Combi Oven

📝 Ingredients:

• For the Fish
• 6 centre-cut skinless fillets, 135-150gm each blue trevalla, bearded rock cod, bronze whaler, kingfish, barramundi, coral trout, ling or flathead
• 15ml extra virgin olive oil
• 3gm Olsson’s Red Gum Salt
• 2gm white pepper, freshly ground
• 2gm lemon myrtle, dried and finely ground
• 1gm saltbush, dried and crumbled
• 12 desert limes, thinly sliced (2 per fillet)
• 1 frozen finger lime – approximately one third is sufficient for all 6 parcels. Zest from frozen directly overtop the butter before sealing.
• 6 large sheets baking paper, approximately 40cm x 30cm each
• For the Urchin Butter
• 150gm unsalted butter, cold from the fridge
• 40gm fresh or brined sea urchin roe
• 2 shallots (60gm), finely diced
• 1 garlic clove (5gm), finely grated
• 20ml dry white wine or verjuice
• 10ml lemon juice, freshly squeezed
• 1gm lemon myrtle, dried and finely ground
• 0.5gm Tasmanian pepperberry, finely ground
• 5gm flat-leaf parsley, finely chopped
• 2gm Olsson’s Red Gum Salt, to taste

👩‍🍳 Method:

1. Make the Urchin Butter: In a small saucepan over induction setting 4 (gas low-medium flame), soften the shallots and garlic in 20gm of the butter for 3-4 minutes until translucent. Add the wine and cook for 1 minute until reduced by half. Remove from heat and cool to room temperature.
2. Beat the remaining 130gm butter until soft. Add the cooled shallot mixture, KINA roe, lemon juice, lemon myrtle, pepperberry, and parsley. Fold gently – keep pieces of roe visible through the butter. Season with salt. Refrigerate until cold and firm, at least 20 minutes.
3. Prepare the Parcels: Pat each fillet dry with paper towel. Combine the lemon myrtle, saltbush, salt, and white pepper and rub lightly over both sides of each fillet. Drizzle with extra virgin olive oil.
4. Lay a sheet of baking paper on the bench. Place one fillet in the centre. Place one cold knob of urchin butter on top. Zest frozen finger lime overtop the butter – this releases both the pulp and the oil from the skin. Fold the paper over and crimp the edges firmly to seal. No gaps. Repeat for all six fillets.
5. Steam Oven – Primary Method
6. Place the parcels on a perforated steam tray at shelf position 2. Set the steam oven to 85°C and 12 minutes.
7. Check one parcel at 12 minutes – open it carefully and press the fillet gently. It should feel just-set and yield softly. If the fillet is thicker than 2cm, return for a further 3 minutes. Transfer sealed parcels to warmed plates and open at the table.
8. Moisture Plus – Alternative
9. Place wrapped parcels on a perforated tray at shelf position 2. Select Moisture Plus and set temperature to 180°C.
10. Once in the oven, inject one burst of steam. Cook for 14-16 minutes. Transfer sealed parcels to warmed plates and open at the table.
11. Combi Oven – Alternative
12. Arrange fillets unwrapped on a perforated baking tray. Place a universal tray on shelf level 1. Select Combi mode: Grill + Grill setting 3 + 80% moisture. Place the fish tray on shelf position 2 and cook for 8 minutes.
13. The urchin butter will melt into the tray as the fish cooks – spoon it back over the fish to serve. Zest frozen finger lime overtop at the table.
14. Bring sealed parcels to the table on a plate.

🥣 Serving Suggestions:

1. Open parcels at the table – the lemon myrtle and citrus from the finger lime lift as the paper unfolds.
2. Spoon any urchin butter pooled inside the parcel back over the fish.
3. Vegetables work well steamed low and slow – green beans, baby carrots, asparagus, or broccolini steamed at 85°C hold well and reheat quickly. Add a knob of urchin butter from the parcel to the pan on the induction as they warm through.
4. Pair with a Clare Valley Riesling or Adelaide Hills Chardonnay – both carry enough acidity to sit against the richness of the urchin butter without competing with the fish.

📝 Notes:

• Any firm to medium-textured white fish cut as a centre piece works here. Avoid tail fillets – uneven thickness means the thin end overcooks before the butter has worked through the parcel.
• A dish needs textural contrast. The urchin butter and steamed fish are soft and rich – the vegetables alongside should have a little bite remaining, not be fully cooked through. Something dry or crisp on the side – a piece of grilled sourdough, a simple cracker – completes the balance.
• KINA is fresh sea urchin roe in brine, available refrigerated from select fishmongers and providores. Fold it through the butter gently to keep pieces of roe visible. Overworking produces a uniform paste.
• Frozen finger lime: zesting from frozen releases the pulp and the aromatic oils from the skin together. Use straight from the freezer, zest directly overtop the butter before sealing the parcel.
• Butter alternatives: a tarragon and herb butter – shallots, tarragon, parsley, lemon – works by the same method. A nori and miso butter suits oilier fishlike kingfish.
• Without a steam oven: a bamboo steamer basket set over a wok of simmering water. Place sealed parcels in the basket, cover tightly, and steam for 12–14 minutes over a steady simmer.

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🧊Storage:

Fridge Friendly Instructions:

Assembled uncooked parcels can be refrigerated for up to 2 hours before cooking. Add 2 minutes to the cook time if going straight from the fridge.

Cooked fish keeps for up to 2 days in a sealed glass container (400-500gm serves 2). Store remaining urchin butter separately for up to 2 days.

Reheat in the steam oven at 70°C for 5-6 minutes. In a conventional oven, place in a covered dish with a splash of water at 150°C Fan Plus for 8 minutes. Do not microwave.

Freezer Friendly Instructions:

Uncooked assembled parcels freeze for up to 1 month. Wrap individually and freeze flat.

Thaw overnight in the fridge before cooking.

Freeze the urchin butter (rolled) once assembled.

🥗Nutritional – 6 servings :

• Calories – 468
• Kilojoules – 1,960
• Total Fat – 32gm
• Saturated fat – 16gm
• Monounsaturated Fat – 11gm
• Polyunsaturated Fat – 3gm
• Trans Fat – 0gm
• Cholesterol – 155mg
• Sodium – 475mg
• Potassium – 650mg
• Total Carbohydrate – 3gm
• Dietary Fibre – 2gm
• Sugars – 1gm
• Protein – 36gm
• Vitamin A – 10%
• Vitamin C – 18%
• Calcium – 7%
• Iron – 9% 

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.