Ginger, Chili, Spring Onion steamed Barramundi on Cooked Lettuce

Ingredients

• Barramundi Fillet, Skin On
• 2 Stalks Green Onion
• 1 Small Knob Ginger
• 1 Birds Eye Chili
• Baby Cos Lettuce
• 1 tbsp Lee Kum Kee Premium Light Soy Sauce
• 1 tbsp Water
• 0.5 tbsp Shaoxing Wine
• 0.5 tsp White Sugar
• 0.25 tsp Salt
• 1 tbsp Peanut Oil

Method

1. Fill a pot with around 10cm of water and bring to the boil. Once boiling, let it simmer. This is to steam your fish.
2. Fill another pot with water, enough to submerge your lettuce. Boil your water (without the lettuce).
3. Whilst the water is boiling, slice your fish at a diagonal in approx. 2cm slices. Place your sliced fish skin-side down on a plate. Place the plate in a steaming basket. When your water is simmering, place the basket on top of the pot and steam with the lid on for 10 mins.
4. Whilst the fish is steaming bring together in another pot the Lee Kum Kee Premium Light Soy Sauce, Water, Shaoxing Wine, Sugar and Salt. Cook until ingredients have combined and the salt and sugar have dissolved.
5. Whilst both the fish is steaming and the sauce is heating, thinly slice the green onions. Slice the ginger into matchsticks. Thinly slice the chili.
6. Your water for your lettuce should be boiling now.Roughly chop the bright green parts of your lettuce into 10cm chunks.Submerge your lettuce into the boiling water for 10 seconds.Remove and chill under cold water for 10 seconds.
7. Dress your plate with the boiled lettuce. Once your fish is done add it, skin side up on top of your lettuce. Scatter the spring onion, ginger and chili on top of your dish. Lightly pour your Soy sauce mixture around your fish, not over, to coat your lettuce.
8. Heat up your peanut oil in a small pot then once boiling pour over your fish. Eat as is or with rice.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML