旧正月にぴったりの蒸しバラマンディの生姜醤油レシピ

Instructions:

1. 
   1 Prepare the Barramundi and Aromatics

   Clean and pat dry the barramundi, then lightly score both sides to allow the flavours to penetrate. Place the fish on a heatproof plate suitable for steaming. Scatter the julienned ginger, spring onions, and a few slices of red chilli over the fish.

2. 
   2 Steam the Fish

   Heat a large steamer or wok with a fitted lid. Bring water to a boil, then carefully place the plate of fish inside. Steam the barramundi over medium heat for 10–12 minutes or until the flesh flakes easily with a fork.

3. 
   3 Prepare the Sauce and Finish the Dish

   While the fish steams, heat the soy sauce, sesame oil, rice wine, and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Once the fish is cooked, carefully pour the sauce over it. Garnish with additional fresh spring onions, coriander, and red chilli slices. Serve immediately with steamed rice.