While some recipes on this blog can be time-consuming, true (aspirational) labors of love (e.g., homemade pasta, sourdough bread), sometimes you just want/need quick and easy. I try to scatter those recipes in as well. To be honest, juggling a full-time job and freelance food writing/photography projects doesn’t leave much time for preparing weeknight, home-cooked meals (the irony). Last night, I had a salad for dinner (and some very good popcorn).

Having an arsenal of easy to prepare recipes on hand can definitely alleviate the weeknight, “boring-dinner” syndrome. Bottom line, the dish has to be flavorful, no matter if it takes 10 minutes or two hours. Of course, flavorful is subjective, as everyone’s taste buds are different. I tend to like big, bold, spicy flavors and this easy fish recipe doesn’t disappoint. It’s an adaption from the classic Chinese steamed fish, which is typically prepared with a whole fish instead of fillets.

I used a package of frozen barramundi (a sustainable white fish) that I had defrosted (in the refrigerator) the previous day; I’ve also done versions with salmon. I steamed the fish in a wok (with a bamboo steamer basket), though you could certainly pan fry the fish if you prefer. Then, poured a sizzling hot, flavorful mixture of ginger, tamari (or soy sauce), and fresh herbs over the steamed fish. That’s it. It really doesn’t get much easier than that. The addition of a chopped Thai chile or two, depending on your heat tolerance, and a bit of sugar, provides that salty-sweet-spicy balance.

(By posting this recipe, I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time).

Steamed Barramundi with Ginger,Tamari and Fresh Herbs

Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes

1 1/2 tablespoons tamari or soy sauce
1/8 teaspoon salt
1/4 teaspoon 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

Combine the tamari (or soy sauce), salt, sugar, and 2 tablespoons water into a small bowl. Stir to combine.

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.

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.

Heat a small saucepan over medium-high heat. Add the oil. When hot, add the ginger and chile and let it brown lightly, a minute or two. 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.