This Steamed Barramundi Fillets with Lime, Ginger & Shiitake recipe, courtesy of Sydney Seafood School is a great option. Serves 4.
100g shiitake, sliced (see notes)
4 x 180g barramundi fillets, skin on, bones removed, scored if thick
3 teaspoons grated ginger
¼ cup light soy sauce
¼ cup lime juice
1 tablespoon sesame oil
1 teaspoon sesame seeds, toasted (see notes)
⅓ cup coriander leaves
Steamed rice or noodles, to serve
Our Cook Processor has a steaming feature invaluable for a lovely feast such as this.
Half fill a wok or large saucepan with water and bring to the boil.
Place a plate in a steamer basket or line with baking paper.
Arrange the shiitake in the steamer and place the fillets on top of them.
Combine the ginger, soy, lime juice and sesame oil.
Place steamer over wok or saucepan, spoon the soy sauce mixture over the fish, cover and steam for 10-12 minutes until the fish is opaque and flesh flakes easily when tested with a fork.
Arrange fillets and shiitake on plates, top with sesame seeds and coriander leaves and spoon the cooking liquid over the top. Serve with steamed rice or noodles.
Shiitake are Asian mushrooms available fresh from many fruit and vegetable shops; if they are unavailable use oyster mushrooms.
Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
Alternative species: Blue-eye trevalla, mulloway, silver perch.
Recipe supplied by Sydney Seafood School.
Visit Sydney Seafood School for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.