Name: Steamed barramundi with shiitake rice
Yield: 4
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

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