Steamed Barramundi with Ginger, Green Onions & Black Bean
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Steamed Barramundi with Ginger, Green Onions & Black Bean
Recipe by Louis Tikaram
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
2 Coles barramundi fillets, skin on
3 green onions, shredded
1 small red chilli, seeded and finely sliced
1 bunch coriander, leaves picked
Steamed jasmine rice, for serving
Dressing
1 tbs salted black beans, rinsed
2 cm knob ginger, finely chopped
2 tbs Chinese black vinegar
2 tbs white rice vinegar
¼ cup Ayam oyster sauce
1 tbs caster sugar
1 tbs Ayam fish sauce
½ cup grapeseed oil
Method
In a bowl, whisk together the black beans, ginger, Chinese black vinegar, white rice vinegar, oyster sauce, caster sugar, fish sauce, and grapeseed oil. Adjust with additional fish sauce, sugar, or vinegar to achieve a balance of salty, sweet, and sour with a slight heat from the ginger.
Score each barramundi fillet with 4 cuts through to the bone on both sides.
Bring a wok half-filled with water to a boil. Place the fish inside a bamboo steamer and position it over the boiling water. Cover and steam for 3–4 minutes, or until the flesh just begins to come away from the bone where it is scored.
While the fish is steaming, combine the shredded green onions, sliced chilli, and coriander leaves in a bowl. Toss with 2 tbs of the prepared dressing.
Remove the steamer basket from the wok and transfer the fish to a serving platter with a lip. Drizzle the fish evenly with the dressing, reserving some for the salad. Toss the reserved dressing through the green onion salad.
Top the fish with the green onion mixture and serve immediately with steamed jasmine rice.
