Trim the lamb fillet of any obvious silverskin or tendons. Brown the meat in a pan and bake in the oven for about 20 minutes to an internal temperature of 56 degrees C. Leave the meat to rest for about 10 minutes. Dry the pickled ginger with kitchen roll and fry until crisp and golden.


Mix the egg, sriracha, lemon juice and salt. Gently pour the oil in a slow and steady stream while whisking briskly into a thick mayonnaise.
Cover the top of the fillet with chilli mayo, top with crispy garlic, coriander and fried ginger. Serve with fried rice and vegetables.