2 barramundi fillets with skin on
1 spring onion
1 knob of ginger
1 small bunch of coriander
1 birdseye chilli
2 tbsp soy sauce
1 tbsp light soy sauce
2 tbsp white sugar
1 tsp sesame oil
1 tbsp Chinese cooking wine (Shaoxing wine)
1 tbsp UmamiPapi Chilli Oil
2 tbsp water
4 tbsp cooking oil
- Slice the spring onion into 5-10cm strips and julienne each strip to make them into multiple thin strips.
- Use a teaspoon to remove the skin from the ginger and slice into thin ovals. Julienne the ovals to turn them into multiple thin strips.
- Place the barramundi into an appropriate bowl and tuck half the spring onion and ginger in between the fillets. If the fillets you are using are thicker, you can simply rest them on top of the fillet with the skin side facing down.
- Prepare the sauce by combining the the soy sauce, light soy sauce, white sugar, sesame oil, Shaoxing wine, water and UmamiPapi Chilli Oil in a small bowl and stir thoroughly.
- Place the plate of barramundi into a steamer and cover. Set the heat on medium and allow the fish to steam for 8-10 minutes depending on the size of your pot.
- While the fish is steaming, chop the coriander into small chunks.
- Slice the Birdseye chilli into small pieces. A trick is to slice the chilli diagonally for the pieces to appear larger.
- In a small pan, heat the cooking oil until it starts to smoke. Turn the heat off once it is smoking.
- Once the 8-10 minutes is up, add the sauce to the fish, ensuring the sauce is drenching the fish and cover for an additional minute.
- Remove the plate from the steamer and begin to garnish with the remainder of the spring onion, ginger, coriander and chilli.
- Using the heated cooking oil, carefully pour the hot oil over the herbs and chillies.
- Serve with Asian greens and steamed rice and enjoy!