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
4skinless barramundi fillets (200gm each)70 mlShaoxing wine2 tbspsoy sauce2 tspsesame oil30 gmginger, cut into julienneTo serve:thinly sliced spring onion and thinly sliced red birdseye chilliShiitake rice1 tbspgrapeseed oil or other mild-flavoured oil100 gmshiitake mushrooms, thickly sliced3spring onions, thinly sliced1 tbspfinely grated ginger1garlic clove, finely chopped200 gm(1 cup) jasmine rice500 ml(2 cups) hot chicken stock1 tbspsoy sauce
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.
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.