“I was hopin’ to see something epic. A mortal struggle between man and fish.”
Active cooking time: 5 mins. Total cooking time: 15 mins. Serves 1-2
Ingredients:
2 scallions
approx. 2 tbsp fresh ginger, julienned (30mL)
1 small bunch cilantro
1½ tbsp soy sauce (23mL)
⅛ tsp salt (0.3g)
⅛ tsp sugar (0.5g)
2 tbsp water (30mL)
1 medium barramundi, sea bass, halibut or perch filet
2 tbsp oil (30mL)
(optional) cherry tomatoes and lettuce, for garnish
Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.
Prepare your steamer setup. Fill a large wok/saucepan with an inch (2.5cm) of water and place a heatproof bowl, tin can, or other elevated surface in the center. Cover and bring to a boil.
Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. Transfer the fish to a serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
Heat a small saucepan to medium-high heat and add oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions.
Add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Garnish and serve immediately.