This simple recipe for steamed fish 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 Chinese Seafood Restaurant. Serve as part of a shared meal.
1 piece of 500-650 g barramundi fillet
30 g ginger
2 pieces of dry mandarin peel (soak peel over night) or fresh lemon peel
2 spring onion
2½ tbsp soy sauce
2½ tbsp boiling water
2 tbsp sugar
a few drops of sesame oil
2½ tbsp vegetable oil
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.
Prepare fish fillet by cleaning and drying it, and making sure there are no bones. Cut into pieces approximately 5cm-3cm.
Cut ginger, mandarin peel and spring onion into thin strips. Set aside the spring onion for garnish.
Mix soy sauce, boiling water and sugar and stir until sugar dissolves. Add a few drops of sesame oil (not too much or it will spoil the taste).
Arrange fish fillet on a plate, top with ginger and mandarin peel strips. Place plate in steamer and cover. Steam for 4-5 minutes or until just cooked through, remove.
Heat vegetable oil in a small saucepan. Place the spring onion and coriander on top of fish. Pour vegetable oil over garnish on fish fillet. Pour soy sauce mixture over fish fillet. Serve with steamed rice and any green vegetable.