Steamed Fillet of Barramundi with Ginger and Shallots - KYLIE KWONG

Steamed Fillet of Barramundi with Ginger and Shallots - KYLIE KWONG

Serving size: Serves 2
Cuisine type: Chinese
Cooking time: Less than 30 minutes
Course: Main
Cooking method: boil/steam
Season: All year round
Special options: Lactose free


Suitable fish for this recipe are blue eye cod, king george whiting, coral trout, red emperor, barramundi, mahi mahi, bream, silver perch and murray perch.

Serves 2-4 as part of a banquet
INGREDIENTS

300g fish fillet
2 tablespoons dry sherry
2 tablespoons ginger julienne
1 Chinese white cabbage leaf, cut into 4 squares
½ teaspoon white sugar
2 tablespoons light soy sauce
¼ teaspoon sesame oil
½ cup green shallot julienne
1½ tablespoons peanut oil
½ bunch coriander, leaves only
METHOD

Place fish in a shallow heatproof bowl that will fit inside your steamer basket. Pour sherry over fish, then sprinkle with half the ginger. Place bowl inside steamer over boiling water and steam, covered, for 5 or 6 minutes. Then slip the cabbage inside the steamer, cover and steam for a further 2 or 3 minutes until cabbage has warmed through and fish is just cooked. The fish is ready when the flesh is white and no longer translucent.

Remove cabbage from steamer and pile into a serving bowl. Using a fish slice, carefully remove fish from steamer and place on top of hot cabbage pour any juices left in the bowl over the fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil; sprinkle with remaining ginger and half the shallots.

In a small pot, heat peanut oil in until it reaches smoking point. Slowly and carefully drizzle hot oil over fish and garnish with remaining shallots and coriander. Serve immediately.

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