Recipe Cuisine: Chinese
Theme: Fast & Fab
Sizzling Ginger Barramundi
By: Miku G
Ingredients
- Main dish - Sizzling Barramundi:
- 4Â Barramundi fillets (150g each)
- 4cm Ginger - Sliced into matchsticks
- 2 Spring onions - Finely sliced
- 2 Long red chillies - Sliced into strips
- Salt - for seasoning
- Sauce:
- 4 tbsp Soy sauce
- 2 tsp sugar
- 2 tbsp Shaoxing cooking wine
- Sizzling finish:
- ½ cup Peanut oil
- Side dish - Ginger & Fried Shallot Rice
- 2 cups Jasmine rice
- 2 tbsp Ginger - finely minced
- 2 tbsp Vegetable oil
- Fried shallots - to garnish
Product used in recipe
- LEE KUM KEE - GOLD LABEL SOY SAUCE
Method
- Cook rice according to packet instructions.
- In a small bowl, combine the sauce ingredients and stir until sugar is dissolved.
- Season the barramundi with salt and place on a plate in a boiling steamer. Steam until just opaque (appox. 10 mins)
- While the rice is cooking, using a small frypan, cook minced ginger in vegetable oil over medium heat until golden and crisp. Stir crispy ginger through the rice once both are cooked. Garnish with fried shallots.
- Transfer fish to serving plates, and place the ginger matchsticks, spring onion, and chilli on top of the fish.
- Pour the sauce around the fish, not over the top.
- Heat the peanut oil in a small pan until it just starts to smoke. Carefully pour a few tablespoons of the smoking oil over the aromatics on the fish. It will crackle and flash-cook the ginger and chilli.
- Serve fish with ginger and shallot rice. Enjoy!
