Steamed whole barramundi
Pete Evans
Slowly steaming barramundi and adorning it with lemongrass, ginger, chillies and coriander root is a delicious way to cook fish.
INGREDIENTS
4 whole small barramundi (about 400g each), scaled and gutted
6 spring onions, julienned, keep green parts separate in cold water
1 stick of lemongrass, finely sliced
3 tablespoons julienned fresh ginger
2 long red chillies, thinly sliced
2 tablespoons coriander root
¼ cup olive oil
½ cup light soy sauce
coriander leaves, to garnish
8 lime wedges
METHOD
Make three incisions through the skin into the flesh of each side of the fish and then place each fish onto a large piece of aluminium foil.
Sprinkle each fish evenly with lemongrass, ginger, chillies and coriander root.
Drizzle each fish evenly with olive oil, soy, fish sauce and then rice wine vinegar. Wrap each fish firmly in foil to enclose.
Place fish onto a hot barbecue and cook for about 10 minutes, turning half-way through, or until flesh is cooked through but still moist. Remove fish from foil and place on serving plates.
Serve with lime wedges, steamed rice, Asian greens and cold Asian beer.
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