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Steamed barramundi with shiitake 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.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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