Method

• 1.
  For the kosher XO, place anchovies in a heatproof bowl, cover with boiling water and stand for 2 hours. Drain and finely chop. Heat oil in a frypan over mediumhigh heat. Add eschalot, garlic and chilli, and cook, stirring occasionally, for 6-8 minutes or until softened. Reduce heat to low, add anchovies, shio koji, if using, and jerky, and cook, stirring regularly, for 30 minutes or until reduced slightly. Stir through sugar. Chill until needed.
• 2.
  Meanwhile, for the flatbread, in the bowl of a stand mixer fitted with the hook attachment, combine sugar, yeast and 320ml warm water, cover and stand in a warm place for 10 minutes or until frothy. Add flour and 1 tsp salt flakes, and knead for 10 minutes. Transfer to a greased bowl, cover and stand in a warm place for 1 hour or until doubled in size.
• 3.
  Divide into 8 equal pieces and roll into balls. Transfer to a tray, cover with a clean tea towel and stand for 30 minutes.
• 4.
  On a buttered surface, stretch a piece of dough to form a 26cm x 32cm rectangle. Fold in half lengthways and scrunch long edges together into a strip. Twist into a flat spiral and cover with plastic wrap. Repeat with remaining dough and stand for 30 minutes.
• 5.
  Heat 20g butter in a frypan over medium-low heat. Working with 1 piece at a time, on a buttered surface, press dough into a 22cm round. Using a wide spatula, carefully transfer to pan and cook for 2 minutes each side or until golden. Transfer to a tray and repeat with remaining dough and butter. Cover to keep warm.
• 6.
  Preheat the oven to 200°C. Line an ovenproof wire rack with baking paper and place over a baking tray. Place flathead on prepared tray, place lemon slices in fish cavity and drizzle with oil. Roast for 17 minutes or until cooked through.
• 7.
  Meanwhile, heat 1/2 cup (100g) XO, lemon juice, chives and stock in a frypan over high heat and stir until hot.
• 8.
  Transfer flathead to a serving platter, spoon over chive mixture and serve with the flatbreads.