Name: Ginger soy steamed barramundi
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup long grain rice; 125 g packet baby sweet corn, halved lengthways; 1 red capsicum, cut into long, thin strips; 4 x 150 g barramundi fillets, skin and bones removed; 5 cm piece fresh ginger (35g), peeled, cut into matchsticks; 2 cloves garlic, crushed; 4 green spring onions, thinly sliced; ⅔ cup light soy sauce; 1 bunch baby bok choy, trimmed and halved lengthways; 1 bunch gai lan (Chinese broccoli), trimmed, cut into 10cm lengths; Extra light soy sauce, to serve

Ginger soy steamed barramundi

This barramundi recipe is a light, gluten-free and healthy dinner that is ready in just 20 minutes. It's so simple it will fast become a family dinner regular.

In celebration of National Barramundi Day on October 21st, this barramundi recipe is a light, gluten-free and healthy dinner that is ready in just 20 minutes. It’s so simple it will fast become a family dinner regular.

Ingredients

1 cup long grain rice

125 g packet baby sweet corn, halved lengthways

1 red capsicum, cut into long, thin strips

4 x 150 g barramundi fillets, skin and bones removed

5 cm piece fresh ginger (35g), peeled, cut into matchsticks

2 cloves garlic, crushed

4 green spring onions, thinly sliced

⅔ cup light soy sauce

1 bunch baby bok choy, trimmed and halved lengthways

1 bunch gai lan (Chinese broccoli), trimmed, cut into 10cm lengths

Extra light soy sauce, to serve

Method

Stir rice and 2 cups water in a large saucepan over a high heat until boiling. Simmer, covered, for about 10 to 12 minutes, or until tender. Remove from heat. Stand, covered, for 5 minutes.

2.Meanwhile, place four x 40cm long pieces of foil on a bench. Brush with oil. Divide corn and capsicum among foil. Top with fish. Pour over combined ginger, garlic, onions and sauce. Bring sides of foil up to meet in the centre and fold over edges. Fold in ends to seal parcels. Place, seam-side up, on a large oven tray.

3.Cook in a hot oven (200C) for about 10 minutes, or until fish is cooked.

4.Boil, steam or microwave bok choy and gai lan until tender. Drain.

5.Open parcels and serve fish and vegetables with greens, rice and extra sauce.

Chantal Walsh