Steamed Barramundi with Chinese Ham
themeatmensg
January 19, 2017
The smokiness of the Jinhua ham heightens the subtle sweetness of Kuhlbarra’s barramundi fish. The steamed barramundi fillets are juicy, flaky and simply just melts in your mouth. The splash of hot oil before serving binds the flavors and gives it a smooth finish. The taste of the fish, ham, mushroom and bamboo shoots in one bite is a burst of flavour that explodes to tasty goodness.
To get your fill of barramundi goodness this CNY, go to http://kuhlbarra.com to just purchase directly and get it delivered to your home!
themeatmensg #simple #delicious #kuhlbarra #meltinyourmouth #cnyrecipes
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Ingredients
Adjust Servings
| 500g Kuhlbarra barramundi | |
| 5Chinese mushrooms (soaked till soften) | |
| 100g Chinese Jinhua ham (thinly sliced) | |
| 2bamboo shoots (sliced ½ cm thick) | |
| 2tbsp Chinese rice wine | |
| 2tbsp Knife groundnut oil | |
| Seasoning | |
| ½tsp oyster sauce | |
| 1tsp Knife reduced salt Thai fish sauce | |
| ½tsp sugar | |
| ¼tsp sesame oil | |
| 1tbsp Chinese rice wine |
Directions
1.
Slice barramundi 1 cm thickness
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2.
Slice bamboo shoots and mushroom to ½ cm thickness
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3.
Slice Chinese ham as thinly as possible
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4.
Mix all the seasoning ingredients in a bowl well
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5.
Blanch sliced bamboo shoots for 4 minutes
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6.
Sprinkle Chinese rice wine on the Chinese ham and steam 5 minutes
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7.
In a steaming platter, arrange sliced fish, Chinese ham, mushroom and bamboo shoot in this order. Repeat till it encircle the steaming platter
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8.
Spoon over the seasoning sauce
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9.
Steamed for 4 minutes, or till the fish is cooked
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10.
Heat up 2 tbsp groundnut oil till smoking hot
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11.
Pour hot oil over the fish
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12.
Serve immediately
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