Steamed fish with ginger and spring onions

One of my all time favourite dishes and one I can never get enough of (or sick of). It's so so simple too, not to mention healthy. I do love steaming protein, it brings out its natural sweetness, the flesh is so tender and it's such a easy way to cook. I use barramundi but you can use practically any fish your heart desires.

Ingredients

Whole fish (eg. barramundi, murray cod, snapper)

30g ginger, peeled and julienned

2 stalks spring onion, sliced thinly

10g sesame oil

10g chinese cooking wine

20g soy sauce

20g oil (I use rice bran oil)

700g water

Method

1. Wash fish and place on a tray that will fit in the Varoma steaming tray

2. Place a few pieces of ginger inside the fish cavity and sprinkle the rest on top of the fish

3. Pour sesame oil and cooking wine over the fish and steam in Varoma 30min/varoma/sp 2

4. Remove fish from Varoma. Drizzle over soy sauce.

5. Sprinkle spring onions on top of fish.

6. Heat some oil in a pan until it's super hot and carefully pour over cooked fish.

7. Serve immediately with rice and enjoy!