Ginger & Spring Onions Barramundi
- Chopping Board
- 2 Barramundi fillet
- 4 Tbsp Chinese cooking wine
- 4 Tbsp Ginger, cut julienne
- 3 Baby bok choi – cleaned divide into 2
- 2 Cloves of garlic finely chopped
- 1 Tsp White sugar
- 1/2 Cup Light soy sauce
- 1 Tsp Sesame oil
- 1 Cup Spring onion julienne
- 4 Tbsp Peanut oil
- 1 Handful Coriander leaves
Place fish in a shallow heatproof bowl that fits inside your steamer basket
or steam oven. Placed ginger below and above the fillet of fish and pour wine over fish.
Place bowl inside the steamer over boiling water and steam covered for 5 – 6 minutes or
1 00C for 5 – 6 min in the steam oven.
Then slip the baby bok choy inside the steamer, cover and steam for additional
2 – 3 minutes until greens have softened. Fish is just cooked when the flesh is white and
Remove bokchoy from steamer and place into a serving bowl. Using flat spatula
carefully move the fish slice from the steamer and place above the bokchoy.
Pour any juice from the bowl over the fish.
Combine soy sauce, sugar and sesame oil. Drizzled over fish with the remaining ginger
and half of the spring onion.
In a small pot, heat peanut oil add garlic until it reaches smoking point. Slowly drizzled
hot garlic oil over fish and garnish with spring onion and coriander.
Serve immediately with steam rice on the side. ENJOY!