Steamed Barramundi, Ginger & Scallion

For the ginger scallion condiment

• Finely slice the scallions. Place into a large metal bowl.
• Peel and microplane the ginger into the bowl with the scallions.
• Add the sugar & msg.
• Place the oil in a pot. Heat over high heat until the oil starts to smoke. Immediately turn off the heat. Do not leave the pot during this process!
• Carefully drizzle the oil over the scallions. The hot oil will sizzle and spit so be careful!
• The hot oil will wilt and cook the scallions.
• Mix the oil through, add the light soy and stir through.
• Put the condiment aside. Any excess will keep in the fridge for a few days.

For the fish:

• If using portions you can steam them in a bamboo steamer over a pot of water
• Place the fish on a plate that fits inside the steamer, flesh side down. Place the plate inside the steamer.
• Fill the base of the plate with shao hsing cooking wine. Place the lid on, put the tray over a pot of boiling water and steam for ‘x’ minutes.
• Take the steamer off the pot. Using a fish slice, remove the fish from the plate and transfer to the serving plate. You can remove the skin at this stage if you don’t like it!
• Pour over some of the steaming juices.
• If using a whole fish or if you do not have a steamer you can use an oven tray. Use a couple of chopsticks to keep the fish off the base of the tray. You can stuff the cavity of the fish with some ginger and lemon if you like!
• Preheat the oven at 200g.
• Splash the fish with the shao hsing. Add some water to the base of the tray to ensure there is enough liquid to create steam. Cover the tray with foil.
• Place the tray in the oven, cook the fish for 15 minutes.
• Remove the tray from the oven, remove the foil. Using 2 fish slices, lift the fish from the tray and transfer to your serving plate. Pour over some of the steaming juices.
• Garnish the fish with plenty of the ginger scallion condiment.
• Serve with rice!