2 1/2 tablespoons canola oil, 1/2 tablespoon set aside to dress the fish
2 scallions, julienned in long thin strips, separate green ends from white tops
2 tablespoons ginger, julienned in long thin strips
1 small bunch cilantro, roughly chopped
2 whole barramundi fillets
1 bird’s eye chiles, thinly sliced
1 cup white rice, cooked
Serve Amazingly Aromatic Fish.
Traditional steamed fish dishes are usually made in a steamer basket over a wok, but this recipe will leverage the en papillote method to achieve the same result. Simple and fuss-free, you’ll love just how well the flaky and tender barramundi pairs with this sweet-salty-spicy sauce. Recipe, food styling and photography by Linda Schneider.
Step 1Preheat oven to 350 degrees F.
Step 2Combine the tamari, salt, sugar, and 2 tablespoons water in a small bowl. Stir to combine.
Step 3Put each fish fillet in a large square of parchment paper, making sure the parchment is big enough to fold over the fish. Top each filet with 1/4 teaspoon of the tamari mixture and 1/4 teaspoon of canola oil. Fold the parchment over the fish and seal by making tiny folds over the edge. Make sure to fold tightly as you’ll want the fish to steam in the parcel. Place the parcels on a sheet tray and bake for 10-11 mins.
Step 4Transfer the fish to a serving plate. Spread the cilantro and about one-third of the green parts of the scallion on top of the steamed fish.
Step 5Heat a small saucepan over medium-high heat. Add the oil. When hot, add the ginger and let it brown lightly, about 1 minute. Add the rest of the scallions and chiles. Let sizzle for 30 seconds. Add the soy mixture to the saucepan and keep the heat on high for another 30 seconds. Remove from the heat and spoon the mixture over the fish. Serve with white rice.