Steamed Whole Barramundi with Ginger and Shallots

Ingredients

600 g whole fresh barramundi, cleaned
1/2 bunch choy sum, halved
150 g oyster mushrooms
4 cm-piece ginger, peeled, cut into matchsticks
1 spring onion, cut into long matchsticks
2 long red chilli, seeded, thinly sliced
1/4 cup (60mL) light soy sauce

Fish stuffing:

4 cm-piece ginger, thinly sliced
4 spring onions, white and green parts, halved lengthways

Spring onion oil:

1 spring onion, thinly sliced
1/4 cup (60mL) vegetable oil
2 Tbs light soy sauce
1 Tbs sesame oil
1 Tbs caster sugar

Method

Prepare the fish by running it under cold water, making sure all the scales are removed. Use kitchen scissors to trim the tail. Pat dry with paper towel.

Place a steamer basket over a wok or large saucepan of boiling water. Prepare a heatproof plate that’s large enough to fit the fish and fit inside the steamer, bending the fish slightly to fit if necessary. Arrange the choy sum and mushrooms on the bottom of the plate and place the fish on top.

To make the fish stuffing, combine the ginger and spring onion in a bowl. Fill the fish cavity with the stuffing mixture.

Arrange the ginger, spring onion and chilli evenly over the top of the fish. Pour soy sauce over the fish. Carefully place the plate in the prepared steamer. Cover with a lid and steam for 10-15 minutes or until the fish is just cooked through.

Meanwhile, to make the spring onion oil, place the spring onion, vegetable oil, soy sauce, sesame oil and sugar in a small saucepan over medium heat. Bring to a gentle simmer. Cook, stirring, for 1-2 minutes or until the sugar dissolves.

Carefully remove the plate from the steamer. Gently drizzle the spring onion oil all over the fish and serve immediately.

Credits: Coles

Photo Credits: Coles