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Steamed Barramundi Fillets with Lime, Ginger & Shiitake

 

Sydney Seafood School

by Sydney Seafood School

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Steamed Barramundi with an easy step by step how to cook Barramundi recipe

Steamed Barramundi is a quick way to cook the fresh fish, 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. You can order seafood online today from Manettas Seafood Market and get fresh seafood delivered to your door!

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.

Serves: 4

 

INGREDIENTS

 

  • 100g shiitake, sliced (see notes)
  • 4 x 180g pieces barramundi fillet, skin on, bones removed
  • 3 teaspoons grated ginger
  • ¼ cup light soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds, toasted (see notes)
  • 4 green onions, finely sliced on the diagonal
  • Steamed rice, for serving

METHOD

 

Step 1

Half fill a wok or large saucepan with water and bring to the boil.

Step 2

Place a plate with a lip in a steamer basket. Arrange the shiitake on the plate and place the fillets on top of them.

Step 3

Combine the ginger, soy, lime juice and sesame oil.

Step 4

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.

Step 5

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.

Notes:
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.

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