Steamed barramundi with shiitake rice

Steaming fish locks in moisture so you'll end up with perfect fillets every time. Try it next time you buy barramundi and serve it with this super flavoursome mushroom rice.

Steamed barramundi with shiitake mushroom rice

If you fancy some greens with this fresh, light fish dish, add a handful of choy sum or gai lan to the steamer basket along with the fish.

Ingredients

4 skinless barramundi fillets (200gm each)

70 ml Shaoxing wine

2 tbsp soy sauce

2 tsp sesame oil

30 gm ginger, cut into julienne

To serve: thinly sliced spring onion and thinly sliced red birdseye chilli

Shiitake rice

1 tbsp grapeseed oil or other mild-flavoured oil

100 gm shiitake mushrooms, thickly sliced

3 spring onions, thinly sliced

1 tbsp finely grated ginger

1 garlic clove, finely chopped

200 gm (1 cup) jasmine rice

500 ml (2 cups) hot chicken stock

1 tbsp soy sauce

Method

1.For shiitake rice, heat oil in a saucepan over medium-high heat, add mushrooms, spring onion, ginger and garlic and sauté until just tender (2-3 minutes), then add rice and stir to coat. Add stock, soy sauce and 2 tbsp water, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook for 10 minutes. Remove from heat and stand for 5 minutes.

2.Meanwhile, place fish on a plate in a steamer basket, drizzle with Shaoxing, soy sauce and sesame oil, top with ginger and season to taste. Cover and steam over a saucepan of boiling water until fish is opaque (4-5 minutes). Serve with shiitake rice scattered with spring onion and chilli.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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