BARRAMUNDI STEAMED & SERVED WITH A TAMARI & OYSTER SAUCE

COMPLIMENTARY RECIPE

“Most people prefer the sweet, clean flavour of either wild caught or farmed saltwater barramundi. I tend to prefer the subtle earthiness of freshwater barramundi. These are farmed in a contained aquaculture system, which causes less harm to the environment.” - Chef Mark Jensen

SERVES 2, as a main

INGREDIENTS

1 large barramundi, 600 - 700g
1 tablespoon peanut oil
¼ teaspoon Chinese five spice
¼ teaspoon salt
¼ teaspoon white pepper
2 garlic cloves, finely sliced
2 cm piece of ginger, finely sliced
1 tablespoon oyster sauce
3 tablespoons tamari sauce
½ teaspoon sugar
1 spring onion, finely sliced on the diagonal
1 long red chilli, finely sliced on the diagonal

METHOD

Place a large Chinese metal steamer full of water over high heat and bring to the boil. If you don’t have a steamer large enough to accommodate the fish, cut the barramundi into 2 cm wide cutlets and arrange them in a smaller steamer.

Wash the barramundi inside and out under cold running water, then pat dry with paper towel. Rub 2 teaspoons of peanut oil over the fish, then season with five spice, salt and white pepper. Place the remaining oil on a piece of foil that has been doubled over to strengthen it, then lay the fish on the foil. Scatter the garlic and ginger over the fish, then place it in the steamer over rapidly boiling water for about 18 minutes, or until the fish is firm and flakes easily with a fork. If cooking cutlets, check if the are cooked after 10 minutes.

Meanwhile, combine the oyster sauce, tamari sauce, sugar and 2 tablespoons of hot water, stirring to dissolve the sugar. When the barramundi is cooked, place it on a serving platter and spoon the sauce over the fish. Garnish with the spring onion and chilli, and serve with jasmine rice.