Cantonese Style Steamed Barramundi [Tasty and Healthy]. pan-fried barramundi 150g Chinese spinach 1 tbsp vegetable oil 2 barramundi fish fillets (approximately 130g each) salt and pepper, to taste edible flowers, optional. Drain. Will try your recipe. Make sure the fish is completely defrosted for even cooking. My mom's steamed fish usually contains ginger, bird-eye chili and soy sauce. I used barramundi (aka seabass) fillet instead of whole fish, it was just right amount for us. Free subscription to MK, enter your email address: © 2005-2012 Copyright by My Kitchen | Template by Add a few drops of sesame oil (not too much or it will spoil the taste). Serve as part of a shared meal. Perfect for Good Friday if you like to follow the eating fish only tradition. Yes, we are Hokkien. Sock them in water, set aside. This is T's favourite steamed fish dish, he prefers Cantonese style steamed fish over all other styles. Add in soy sauce and oyster sauce into the sauce pan with garlic oil, cook for few seconds. Place fish on a heatproof plate. The key point for all steam fish dishes is that the fish must be fresh. Place fish in a shallow heatproof bowl that will fit inside your steamer basket. Cut coriander briefly, and green shallot into strips. I love steamed fish! Mix soy sauce, boiling water and sugar and stir until sugar dissolves. Mix soy sauce, boiling water and sugar and stir until sugar dissolves. | All eggs are 55-60 g, unless specified. This can be done when the fish is ready. Heat a saucepan with vegetable oil over medium heat. Chop spring onions and spread a generous amount of spring onions and grated ginger inside and outside the fish. Image: Chang's Place bowl inside steamer over boiling water and steam, covered, for 5 or 6 minutes. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Steam for 4-5 minutes or until just cooked through, remove. 1 piece of 500-650 g barramundi fillet 30 g ginger 2 pieces of dry mandarin peel (soak peel over night) or fresh lemon peel  2 spring onion2½ tbsp soy sauce2½ tbsp boiling water2 tbsp sugar a few drops of sesame oil2½ tbsp vegetable oil coriander sprigs. Steam it and you have a delicious steamed fish. No doubt it's mouth watering and fast n easy to prepare, too. To check if the fish is done, insert a chopstick or toothpick into the thickiest part. Stir in … Once the fish is ready, put coriander and green shallot over the top then pour hot oil together with sauce over them. Heat vegetable oil in a small saucepan. Clean fish and pat dry with paper towel. Cut ginger, mandarin peel and spring onion into thin strips. ⁣ Add sugar. Cut into pieces approximately 5cm-3cm. Set aside the spring onion for garnish. Pour vegetable oil over garnish on fish fillet. Add a few drops of sesame oil (not too much or it will spoil the taste). I usually add generous amount of garlic oil it really brings out the flavour and yet we do not really consume the whole amount of the oil added. In the same pan, reduce the heat and gently cook the garlic in the butter for about 2 minutes. Barramundi poached in Chinese master stock with greens and crunchy noodles. My late mother in-law used to prepare this using white pomfret during our big family makan on Chinese New Year Eve. I normally do it butterfly cut then stuff the middle portion with tomatoes, onions ginger (all 3 cut finely and thin) and some salt to taste. Prepare fish fillet by cleaning and drying it, and making sure there are no bones. Place plate in steamer and cover. Meanwhile, heat oil in a sauce pan and fry garlic till golden brown. ⁣ Add olive oil to barramundi and spread it all over. Wash fish thoroughly and pat dry. Thanks a lot! Preheat steamer, steam fish over medium-high heat for 6-8 minutes. Arrange Arrange fish fillet on a plate, top with ginger and mandarin peel strips. Pour soy sauce mixture over fish fillet. So pleasing to the eyes and definitely pleasing to taste. Scatter some ginger strips on the plate, put in fish then scatter the rest of ginger over the fish. This simple recipe for steamed fish was prepared at the launch of Measure Up, the Government’s latest initiative in the fight against obesity, by Ying Tam and Ken Yau of Ying's Chinese Seafood Restaurant. Other than that, I guessed it's a healthy diet, too.Your steamed fish looked so salivating in the picture. Place the spring onion and coriander on top of fish. | All herbs are fresh (unless specified) and cups are lightly packed. Remove garlic and set aside. Steamed fish is one of the common home-cooked fish dishes in most Chinese kitchens. You can add soy sauce with lemon squeeze if you want! | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Barramundi is crumbed in almonds and parmesan cheese before being gently cooked in this easy dinner. Love it! Add in soy sauce and oyster sauce into the sauce pan with garlic oil, cook for few seconds. Pour sherry over fish, then sprinkle with half the ginger. Thanks friends, sure you guys are steamed fish lovers.Jul,Nice to know you. Blogspot Tutorial. Cook spinach in boiling water till slightly wilted. Preheat steamer, steam fish over medium-high heat for 6-8 minutes. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Meanwhile, heat oil in a sauce pan and fry garlic till golden brown. Wish I could have the whole piece to myself.Salam kenalJul. Pat barramundi dry and lightly w some sea salt. I like this dish. This can be done when the fish is ready. Had 3 steamed fish this week so far. Recipe by: Michelle Woolf The oil must be hot enough to cook the greens briefly. Set aside.⁣ Add butter to pan and stir fry minced garlic.⁣ Add lemon juice and water. Having said that, I am not sure if Hokkien has a signature steamed fish dish like Cantonese and Teochiew though. Serve with steamed rice and any green vegetable. Remove garlic and set aside. Rub fish with oil to keep the moist in. | All vegetables are medium size and peeled, unless specified. If the fish is very big (above 1 kg), do consider butterflying the fish to save the cooking time. Other fish that are suitable for this recipe including cod, snapper,white pomfret, garoupa and so forth. SBS acknowledges the traditional owners of country throughout Australia. Fast, easy and yummy, that's why I cooked it very often. It is done if it can be inserted easily all the way down to the bottom/plate.