serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
High E-Steam
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 small barramundi, scaled, gutted and cleaned
- 2 cm x 3 cm piece ginger, sliced
- 2 cm x 3 cm piece ginger, thinly julienned
- 2 spring onions, thinly julienned
- 2 tbsp soy sauce
- ½ tsp white sugar
- pinch of salt
- pepper
- 2 tbsp vegetable oil
Instructions
- Place the barramundi in a high sided dish that can fit into a large bamboo steamer. Season the fish with salt and pepper and tuck the sliced ginger into the fish.
- Bring a wok or large saucepan of water to the boil. When the water begins to simmer, place the steamer with the fish on top, cover and steam for 10-15 minutes (depending on the size of your fish).
- Meanwhile, in a small bowl, combine the soy sauce and sugar.
- When the fish is cooked through, remove the plate from the steamer basket and top the fish with the spring onion and julienned ginger. Heat the oil in a small saucepan over high heat until very hot. Carefully pour the hot oil directly over the aromatics on the fish (it should sizzle).
- Return the same saucepan to low heat and warm the soy sauce and sugar for 15 seconds. Pour the sauce around the fish (not directly on the fish) and serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
High E-Steam
