Easy Hong Kong Style Steamed Fish

Ingredients

• 500-750g of white fish fillets (in this version we used Barramundi steaks)
• A few stalks of spring onions - julienned, keep 2 inches of the stalks from the end.
• 6 garlic cloves roughly chopped.
• Hand full of coriander leaves.
• 2cm chunk of ginger - thinly sliced
• 1 tsp garlic/ginger paste
• 1 tsp of sesame oil
• 2 tbs of Mirin (rice wine)
• 2 tbs of light soy
• 1 tsp brown or castor sugar
• 1/4 cup of water

Method

1. Place the fish in a steamer, with a little ginger and spring onion stalks underneath and on top with a little coriander added. This adds a little flavour to the flesh.
2. While fish is steaming, in a small pan lightly fry chopped garlic until it turns light brown, remove and drain on some paper towel. Keep as much of the oil as possible in the pan.
3. Once fish is steamed, arrange on a serving plate, garnish with the julienned spring onion.
4. Return the retained garlic oil back to stove and heat, add a little extra if not enough, once hot pour over the the fish, it should sizzle a little.
5. Combine garlic/ginger paste, sesame oil, Mirin, soy, sugar and water
6. Add the sauce mix to the small frying pan and heat, don't let boil.
7. Pour sauce around the fish.
8. Top with a little fresh spring onion and coriander.
9. Serve with rice.

Tips & Alternatives

• Cod would be the most common fish used in Asian restaurants but any white fleshy fish works fine and I love using barramundi it needs a little extra seaming time but the flavour is great.  To check if any fish is steamed use a fork to see if the flesh separates in the middle of the fish.