This Steamed Barramundi with Ginger, Tamari, and Fresh Herbs from Wild Greens and Sardines is an easy weeknight dinner that can be made in under 20 minutes. The most work you’ll have to do is chopping a few herbs!
| 1 1/2 tablespoons tamari or soy sauce | |
| 1/8 teaspoons salt | |
| 1/4 teaspoons sugar | |
| 2 (6 ounce) defrosted barramundi fillets (substitute other firm white fish or salmon) | |
| 1 small bunch cilantro, stems removed | |
| 2 scallions, julienned | |
| 2 tablespoons canola oil | |
| 2 tablespoons ginger, julienned | |
| 1-2 bird’s eye chiles, thinly sliced |
Recipe developed by Linda Schneider of Wild Greens and Sardines
| 1. | Combine the tamari (or soy sauce), salt, sugar, and 2 tablespoons water into a small bowl. Stir to combine. |
| 2. | Prepare a steamer, a wok with a bamboo steamer basket works well. Fill the wok with about one inch of water, cover, and bring it to a boil. Place your fish in the steamer basket. Cover and steam for about 6 ½ minutes or until the fish is opaque and cooked through. |
| 3. | Transfer the fish to a serving plate. Spread the cilantro and about one third of the green parts of the scallion on top of the steamed fish. |
| 4. | Heat a small saucepan over medium-high heat. Add the oil. When hot, add the ginger and chile and let it brown lightly, about 1 minute. Add the rest of the scallions and let sizzle for 30 seconds. Add the tamari mixture to the saucepan and keep the heat on high for another 30 seconds. Remove from the heat and spoon the mixture over the fish. Serve over rice if desired. |
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