Cantonese-style steamed fish

"This is my take on a classic dish. Traditionally, it would be prepared using a whole fish (snapper works well), but I do love the taste and simplicity of a barramundi fillet! Any steaming set up will work, but a bamboo steamer will give you the best result."

Cantonese style steamed fish Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 pieces barramundi fillet, about 200 g each, skin on
• 2 tbsp light soy sauce
• 1 tbsp kecap manis
• ground white pepper, to taste
• 7 cm piece ginger, peeled and cut into matchsticks
• 3 spring onions, thinly sliced, green and white parts kept separate
• 2 tbsp peanut oil (or other neutral oil)
• 1 small bunch coriander, washed and coarsely chopped
• 1 small red chilli (optional), thinly sliced
• steamed jasmine rice, to serve

Instructions

1. Line a bamboo steamer basket with a round of baking paper. Half fill a saucepan that fits the steamer basket with water and bring to the boil over high heat.
2. Use a sharp knife, score the fish skin about 3 times so that the steam can get into the flesh. Place in the steamer basket, cover and steam over simmering water for 8 - 9 minutes depending on the thickness of the fillet.
3. Meanwhile, place the soy sauce, kecap manis, 30 ml water and a pinch of white pepper in a bowl.
4. Once cooked, carefully remove the fish from the steamer. Pour off any liquid that has pooled around the fish and transfer to a serving plate. Top with half the ginger and the green parts of the spring onions.
5. Heat the oil in a small saucepan over medium heat until it starts to shimmer. Add the ginger and let it infuse for 1 minute, then add the whites of the spring onions and the sauce and bring to a simmer. Pour the sauce over the barramundi, top with chilli and coriander and serve with steamed rice.

 

Photography by Adam Liaw.

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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.

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