Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | Prep 10 | Cook 30 mins
Ingredients:
1 tbsp AYAM™ Light Soy Sauce
1 tsp AYAM™ Dark Soy Sauce
Splash of AYAM™ Sesame Oil, to drizzle
2 x 150g barramundi fish fillets (snapper, monkfish or ling are also great), skin removed
3-4cm piece ginger, julienned
2 spring onions, finely sliced
1 tsp sugar
2 tbsp peanut oil
Coriander, to garnish
Steamed jasmine rice, to serve
Method:
Prepare a pot or wok that fits a steamer basket and fill with a small amount of water. Place the fish fillets on a heatproof plate that fits into your steamer.
Scatter half the ginger over the fish. Place into pot and cover, then steam for about 5–7 minutes. Fish is done when the flesh flakes easily at the thickest point.
Remove fish from the steamer basket, being careful to keep juices on the plate. Mix light and dark soy sauces with sugar, then drizzle over.
Heat the peanut oil in a small saucepan until just beginning to smoke.
Top fish with remaining ginger and spring onion. Pour hot oil over to sizzle and release aroma. Finish with a few drops of sesame oil and garnish with coriander. Serve with rice.
Serves 4 | 
Prep 10 | 
Cook 30 mins 
