Steamed ginger-shallot barramundi

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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