Steamed ginger-shallot barramundi

A classic mainstay of Chinese cuisine, this ginger-shallot technique can be used with any fish of your choice, such as snapper, salmon or trout. The delicate steaming method creates moist and tender results, while the aromatic ginger and shallots (or spring onions) enhance the natural sweetness of the fish. For best results, serve with plenty of steamed rice to soak up all that delectable sauce.

• serves

  2-3

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 1 kg plate-sized whole barramundi, cleaned
• 3 cm x 3 cm piece ginger, thinly sliced into matchsticks
• ½ spring onion, thinly sliced into matchsticks
• ¼ cup coriander sprigs
• 3 tbsp vegetable oil

For the sauce

• 2 tsp sugar
• ½ tsp white pepper
• 2 tsp chicken bouillon powder
• 2 tsp sesame oil
• 2 tbsp Shaoxing wine
• ⅓ cup (80 ml) light soy sauce
• 120 ml water
• ½ tsp MSG

Instructions

1. Heat the ingredients for the sauce in a small saucepan over medium heat. Once it comes to a simmer, taste and adjust to your preference, then remove from the heat and set aside.
2. Prepare the fish by scoring it four times diagonally on each side, then place into a steamer. Steam over high heat for 10 minutes. Turn off the steamer, but do not open – allowing the residual heat to cook the fish for a further 2 minutes. Check the doneness of the fish by gently inserting a fork into the thickest part of the fish, it should flake easily. If not fully cooked, steam for a further 3 minutes, or until cooked through.
3. Once the fish is fully cooked, remove from the steamer. Arrange the ginger, spring onion and coriander over the top. Pour over the prepared sauce. Heat the vegetable oil in a small saucepan until it smokes, then carefully pour over the ginger, spring onion and coriander (careful, it will sizzle!). Serve immediately.

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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.