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- Cuisine: Chinese
This recipe was prepared at the launch of Measure Up – the Government’s latest initiative in the fight against obesity – by Ying Tam and Ken Yau of Ying's Seafood Restaurant.
Ingredients
1 piece of 500 or 650 gram Barramundi fish fillet
30g ginger
2 pieces of shallot
Coriander
2 pieces of dry mandarin peel (soak peel over night) or fresh lemon peel
50ml vegetable oil
Soy sauce
50 ml soy sauce
50 ml boiling water
2 table spoons sugar
A few drops of sesame oil (not too much or it will spoil the taste)
Preparation
Prepare fish fillet by cleaning and drying it, and making sure there are no bones.
Cut ginger, shallot, and peel into thin strips. Mix soy sauce, hot water and sugar until sugar dissolves. Add sesame oil drops.
Arrange fish fillet on a plate, top with ginger and peel strips. Place plate in steamer and cover. Cook about (4 to 5 minutes) and remove.
Heat vegetable oil. Place garnish on fish (coriander and shallot). Pour vegetable oil over garnish on fish fillet. Pour soy sauce mixture over fish fillet. Ready to serve with steamed rice and any green vegetable.
If you enjoyed this Steamed barramundi with rice recipe then browse more Chinese recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Chinese Restaurants
Displaying 10 of 813 Chinese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
| 2. | Zen | Magill | |
| 3. | Greenwood Seafood Restaurant | North Sydney | |
| 4. | Harry's Singapore Chilli Crab | Sydney | |
| 5. | Dragonfly Theatre & Cabaret Restaurant | Tullamarine | |
| 6. | Asian Cafe | City | |
| 7. | The Chairman and Yip | City | |
| 8. | China Tea Club | Lyneham | |
| 9. | Lakeview Restaurant | Tuggeranong | |
| 10. | Leong Kitchen | Campbell |
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Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
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Comino Seed
A plant related to the carrot. Aromatic, somewhat bitter seeds of the Comino, used in chilli powders, pickles, spare ribs, and other meat dishes.
