Steamed Barramundi With Bok Choy In Soy Sauce

Ingredients

• 2 x 200g barramundi fillets

• 150g bok choy, cut lengthwise into quarters

For the sauce

• 3 tbsp cooking oil

• 1 clove garlic, crushed

• 3 tbsp light soy sauce

• 4 tbsp chicken stock

• 3 tbsp Chinese rice wine (hua tiao jiu)

• 1 tbsp oyster sauce

• 3 tbsp minced fresh ginger

• 3 sprigs spring onions, cut into 2cm lengths

• 2 tsp sugar

• ½ tsp sesame oil

• a pinch of ground white pepper

To serve

• 3 sprigs spring onions, finely sliced

• a handful of coriander leaves

• 1 red chilli, sliced

Method

1. To make the sauce, heat oil in a saucepan over medium heat. Add garlic and fry for about 20 seconds, then add the remaining ingredients.

2. Bring to a boil, then reduce the heat and simmer for 2 minutes. Set aside.

3. Bring a pot of water to boil. Blanch bok choy in hot water for 30 seconds. Drain well.

4. Pat fish dry with paper towels and lay on a steamer tray lined with baking paper. Steam for 7 to 9 minutes. The fish is ready when the flesh flakes easily when tested with a fork.

5. To serve, place bok choy on a serving plate, top with the barramundi fillet and pour the sauce over. Garnish with spring onions, coriander leaves and red chilli.