Oven Steamed Fish with all the Gloriousness
Serves 2
Time 50 minutes
Ingredients
1 baby barramundi or small coral perch
6 stalks of spring onion cut into threads – reserve some for serving
3cm piece of ginger cut into fine strips
3 cloves of garlic, thinly sliced
Coriander stalks, separated– reserve tops for serving
For the sauce:
4 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp water
Steamed rice, to serve
Method
Preheat oven to 180°C.
Place 2 slits on both sides of the fish – this helps the flavours seep into the flesh whilst steaming – tuck some ginger and garlic slices into these slits – 1-2 pieces per slit is plenty.
Get a piece of foil large enough to wrap the entire fish and place on an oven bake tray – in the middle place half the spring onion, half coriander stalks, half the garlic and ginger as a bed for the fish to lie on.
Place the fish on the bed and place a few more of the spring onion, garlic, and ginger pieces inside the cavity -and the remaining coriander stalks- and place the remainder on top of the fish – ensure you leave a generous quantity of the spring onion threads for serving.
Combine the sauce ingredients in a bowl and pour this over the fish – ensure the foil catches all the sauce – it should be almost like a boat within your oven baking dish.
Fold the foil to ensure it is a solid seal – fold the edges.
Bake for 30 minutes (or longer if a large fish to ensure cooked through).
Serve by transferring the fish and sauce to a plate – spoon the sauce over and top with remaining onion and coriander leaves.
Serve with warm rice.