Barramundi Black Bean & Ginger
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Barramundi Black Bean & Ginger
Recipe By Louis Tikaram
Ingredients
2 x 200 g fillets of barramundi
Salad
3 shallots (green spring onions), shredded
1 small red chilli, seeds removed and finely sliced
1 bunch coriander, leaves picked
Dressing
1 tbsp salted black beans (rinsed)
2 cm knob fresh ginger, finely chopped
2 tbsp black vinegar
2 tbsp Coles asia white rice vinegar
3 tbsp oyster sauce
1 tbsp white sugar
1 tbsp fish sauce
125 ml Squeaky Gate extra virgin olive oil
Method
Fill a wok with 2 litres of water, fit the steamer in place and cover with a lid; bring water to the boil so that the steamer is activated.
Once the water is boiling, place the fish inside the steamer; cover again with a lid and cook for approximately 8 minutes, or until the fish is just cooked.
Place all dressing ingredients in a bowl and whisk to combine. Spoon over 2 tablespoons of the dressing and toss to mix well. The dressing should taste salty, sweet, with slight heat.
To serve, place a piece of fish into a deep serving bowl or plate and drizzle evenly with remaining dressing. Garnish with the mixed salad and serve immediately.
