Under 20-Minutes: Cantonese-style Steamed Fish
If you’ve been to the classic Chinese wedding in Singapore, this might be on the menu, except it’s made with Chilean Sea Bass most of the time. For our simple homemade recipe, I’m using barramundi!
I recently tried barramundi from Kuhlbarra and really love the quality of the fish. It is not fishy AT ALL, and it doesn’t have the hint of muddy flavour that some sea bass/barramundi do. I heard that this fish is usually well loved by kids for its mild flavour, so if you have a young, picky eater at home, this might be a suitable and nutritious option for them:)
Prep time: 5 - 10 minutes
Cook time: 10 minutes
Ingredients
250g barramundi filet
Ginger slices
Chopped spring onions
Salt
Hua tiao wine/chinese cooking wine
2 tsp sugar
1 tsp sesame oil
3 tbsp light soy sauce
3 tbsp warm water
Cut chillies (optional)
3 tbsp neutral oil
Method
Pat dry barramundi filet and lay skin side down on a steaming dish
Rub chinese cooking wine and salt on the surface of the filet // Go light on the salt as the sauce will be flavourful enough later
Add enough ginger slices and chopped spring onions to cover the entire filet
Steam for 9 - 10 minutes, or as long as you need, depending on the thickness of your filet
While fish is steaming, mix all the sauce ingredients together, ensuring that all the sugar has dissolved completely
Pour away the liquid after steaming
Pour sauce over cooked barramundi and add cut chillies in this step
Heat neutral oil until it has just reached smoking point and quickly pour hot oil over all the aromatics and filet
Spoon sauce over the surface of the filet before serving!
According to my husband, it’s a recipe better than what they serve at weddings. I won’t go as far as to say that, but it’s definitely a super yummy dish that requires so little time & attention, while being very nutritious and enjoyable for your family!
