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.
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.
Recipe supplied by Sydney Seafood School.
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.
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