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| Chef William Tse, Goldfish Pacific Kitchen, Vancouver, BC |
| The Vancouver Aquarium’s Ocean Wise conservation program educates consumers and over 2,700 business partners from Victoria to Halifax, on issues surrounding sustainable seafood. Oceanwise.ca | |
Steamed Sake-Marinated Barramundi with Ginger and Scallion Julienne
Serves 4
Marinade
»2 1/2 cup (125 mL) sake
»1/4 cup (60 mL) light soy sauce
»1 cup (250 mL) cold water
»3 sprigs thyme
»1/2 thai bird chili
»2 tbsp (30 mL) finely sliced ginger (peeled)
»2 tbsp (30 mL) finely sliced garlic
Barramundi
»Four 6 oz (175 g) barramundi fillets,
preferably skin on
»Sea salt and freshly ground white pepper
to taste
»1 large bamboo steamer basket
(or 2 small baskets stacked) with lid
Garnish
»1/4 cup (60 mL) julienned green onion
»1/4 cup (60 mL) julienned fresh ginger
(peeled)
»1/2 cup (125 mL) vegetable oil
»4 tbsp (60 mL) light soy sauce
1. In a bowl add sake, soy sauce, and water. Bruise thyme with your hands to release the natural oils; crush chili with the heel of a knife. Add thyme, chili, ginger and garlic to the bowl. Mix well. Let marinade steep for at least 1 hour before adding fish.
2. Pat fish dry with a paper towel. Place fish into marinade, making sure it is fully submerged. Marinate for 20 minutes. Do not marinate too long, as this can affect flavour and colour.
3. Remove fish from the marinade and pat dry again with paper towel. Season with sea salt and white pepper.
4. Oil steamer basket, spray with non-stick spray or line the bottom with iceberg or romaine lettuce. In a pot or very large skillet, add sufficient water for steaming. Place fish in basket, making sure fillets do not touch one another. Cover steamer basket and steam for about 8 minutes, or until the fish is firm but still moist inside.
5. Prepare garnish ingredients while fish
is steaming.
6. In a small pot or fry pan, heat oil until
it barely starts to smoke.
To serve: Once the fish is cooked, serve
immediately. Transfer fish onto serving dishes. Divide the green onion and ginger julienne on top. Pour an even amount of the hot oil on each piece of fish to slightly crisp ginger and green onion. Finish by adding 1 tbsp (15 mL) soy sauce on top of each dish.
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