Steamed Barramundi with Greens and Ginger dressing
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Steamed Barramundi with Greens and Ginger dressing
Recipe by Michael Weldon
Ingredients
2 ocean farmed barra fillets, score skin side
2 bok choy, halved
1 bunch baby broccoli, trimmed
100g green beans, tails trimmed
8 dried shiitake mushrooms, hydrated in 1 cup of water, water reserved. Do this 30 mins before cooking
1 thumb sized piece of ginger, julienne
2 spring onions, sliced thinly white and green part separated
½ cup light soy
1tbs black vinegar
1tbs chilli bean paste
1 tbs caster sugar
2tbs sesame oil
Raco wok
Method
Place a wok or frypan with water in it over a medium high heat until it begins to steam.
Place the fish into a plate and place that plate into a steamer basket. Once the water is steaming, place the basket and lid into the pan and steam.
In a small pot combine the ginger, white part of spring onion, soy, vinegar, chilli bean paste, sugar, sesame oil and ½ cup mushroom water. Place over a medium heat and bring to the boil then remove from the heat and allow to steep.
When the fish has been steaming for 5 mins add the greens and hydrated shitake into the second steamer basket. Place on top of the fish basket and steam for 2-3 minutes until the fish is done.
To serve, place the greens on the bottom, top with the fish then pour over the ginger dressing. Garnish with green parts of the spring onion.
