Steamed Barramundi in Soy Sauce

And yes, I've started back my cooking. Been away for a while as I needed to get a lot of things in order and now that it's more settled, I'm back to cooking and happy like a lark. Partly thanks to my little girl who has been encouraging to go back to cooking, telling me misses my cooking and for the past couple of weeks; I've dabbled with my old recipes and my gift for it is still very much there. And most importantly, the little one is pleased.

So, my first attempt on a steamed barramundi. I'm good at eating them at restaurants but oh well...lets try to make one.

Ingredients:-

- 1 whole fish

- 2 inch ginger, julienned

- 1 shallot, finely chopped

- 2 cloves garlic, minced

- 3 tbsps light soy sauce

- 1 tsp sesame oil

- 2 tbsps Shaoxing rice wine

- 2 tbsps cooking oil

- spring onion or coriander to garnish

- 1 whole red chilli, sliced

1. Clean the fish and pat dry.

2. Use sharp knife to split the fish in the middle like a butterfly 

3. In a large stainless steel plate, place half ginger and then top with fish and balance ginger on top of fish. Pour sesame oil and Shaoxing wine over fish to marinate for 10 mins

4. Meanwhile, fry shallots and garlic with oil. Pour over fish together with oil and add soy sauce with chilli

5. Steam fish for about 10-15 mins. 

6. Use fork to insert into thickest part of fish to see if cooked.

7. Garnish and serve with steam rice