"I like the lightness of steamed fish," says Liong. "Barramundi lends itself perfectly to steaming - it's so juicy and tender, and pairs well with heavier winter flavours like pickles and preserved vegetables. I also like the savoury acidity that mustard greens add to this dish." Start this recipe three days ahead to make the ginger oil and salted chilli.
Note Pickled mustard greens and fermented salted black beans are available from Asian supermarkets. White soy sauce, also called shiro shoyu, is available from Japanese grocers such as Tokyo Mart and Chef's Armoury.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×