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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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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