Created by: Sydney Seafood School at Sydney Fish Market
Steaming is a quick way to cook, without the need for oil, and it keeps food moist and flavoursome. While built-in steamers are becoming popular in domestic kitchens, all you need is an inexpensive bamboo steamer (available from Asian grocery stores) that fits snugly over a wok or large saucepan.
- 100g shiitake, sliced (see notes)
- 4 x 180g pieces Barramundi fillet, skin on, bones removed
- 3 tsp grated ginger
- ¼ cup light soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp sesame seeds, toasted (see notes)
- 4 green onions, finely sliced on the diagonal
- Steamed rice, for serving
- Half fill a wok or large saucepan with water and bring to the boil.
- Place a plate with a lip in a steamer basket. Arrange the shiitake on the plate and place the fillets on top of them.
- Combine the ginger, soy, lime juice and sesame oil.
- Place steamer over wok or saucepan, spoon the soy sauce mixture over the fish, cover and steam for 10-12 minutes until the fish is opaque and flesh flakes easily when tested with a fork.
- Arrange fillets and shiitake on plates, top with sesame seeds and green onion and spoon the cooking liquid over the top. Serve with steamed rice.
- Shiitake are Asian mushrooms available fresh from many fruit and vegetable shops; if they are unavailable use oyster mushrooms.
- Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
- Alternative species: Blue-Eye Trevalla, Mulloway, Silver Perch.