Ingredients

The following ingredients have 4 Servings
  • 3 stalks lemongrass
  • 2 tablespoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 3/4 pound barramundi fillet, cut into 4 pieces
  • 6 ounces shiitake mushrooms, stemmed, caps thinly sliced
  • 4 green onions, cut into 1-inch pieces
  • 1-inch piece fresh ginger, peeled and cut into thin matchsticks
  • 1 shallot, halved and thinly sliced
  • 2 teaspoons toasted sesame seeds

Instruction

  • Peel back tough green husks from 1 stalk lemongrass. 
  • Finely grate enough of the tender core to equal 1/2 teaspoon; place in a small bowl. 
  • Whisk in vinegar, soy sauce and water. Set aside.
  • Chop all remaining lemongrass (including husks) into 2-inch pieces and place in the bottom of a steaming pot. 
  • Add enough water to come just below the bottom of the steaming rack; place over high heat and bring to a boil. 
  • Lower heat and simmer, covered, 5 minutes. 
  • Uncover pot, place barramundi on rack and sprinkle with mushrooms, green onions, ginger and shallot. 
  • Cover and steam just until fish is opaque and flakes when tested with a fork, 6 to 7 minutes. 
  • Transfer fish and vegetables to plates.
  •  Drizzle with vinegar mixture and sprinkle with sesame seeds.