Chinese Steamed Barramundi Fillets

Cook Time 30 minutes

Serves 4

Ingredients

2 x (about 150g) barramundi fish fillets (snapper, monkfish or ling are also great), skin removed

3–4cm piece ginger, julienned

2 spring onions, finely sliced

1 tbsp light soy sauce

1 tsp dark soy sauce 

1 tsp sugar

2 tbsp peanut oil 

To Serve

Splash of sesame oil, to drizzle

Coriander, to garnish 

Steamed jasmine rice, to serve

Method

Prepare a pot or wok that fits a steamer basket and fill with a small amount of water.  

Place the fish fillets on a heatproof plate that fits into your steamer. 

Scatter half the ginger over the fish. Place into pot and cover, then steam for about 5–7 minutes. Fish is done when the flesh flakes easily at the thickest point.

Remove fish from the steamer basket, being careful to keep juices on the plate. Mix light and dark soy sauces with sugar, then drizzle over.

Heat the peanut oil in a small saucepan until just beginning to smoke.

Top fish with remaining ginger and spring onion. Pour hot oil over to sizzle and release aroma. Finish with a few drops of sesame oil and garnish with coriander. Serve with rice.