A delicious, healthy, fresh meal in 5 easy steps!
Steamed ginger barramundi
Preparation time: 0:20
Cooking time: 0:15
Calories: Approximately 400 calories per serve
- 4 115g barramundi fillets
- 1 Tbsp. Kikkoman soy sauce
- 2 tsp. mirin
- 1 Tbsp. rice wine vinegar
- 1 garlic clove, crushed
- 1 fresh ginger, peeled, cut into matchsticks
- 2 Tbsp. coarsely chopped coriander stems
- 2 bunches buk choy
- 1/2 tsp. sesame oil
- 1 cup brown rice
- 1 sliced long red chilli, 4 lime wedges and 1/2 cup fresh coriander leaves to serve
Step 1 In a small bowl, combine Kikkoman soy sauce , mirin, rice wine vinegar, garlic, and 2 tsp cold water. Meanwhile, cook the brown rice as per directions on the back of pack.
Step 2 Cut non-stick baking paper into 4 large squares. Place 1 fish fillet in centre of each square. Top with 1⁄4 of the ginger and coriander stems. Drizzle with 1/4 of the soy mixture. Fold up baking paper to enclose filling and form a parcel.
Step 3 Place a large steamer over a wok or large saucepan of simmering water. Place parcels, seam-side up, in steamer. Cook, covered, for 6 to 8 minutes or until fish is cooked through. Remove steamer from wok and then carefully remove fish from steamer.
Step 4 Place Buk Choy in steamer. Cook, covered, for 5 minutes or until just tender or until wilted.
Step 5 Place Buk Choy on serving plates, top with fish and drizzle with remaining sauce from parcel. Serve with rice. Garnish with chilli, coriander leaves and a wedge of lime