If you are looking for a delicious winter-warmer, go no further than this steamed fish with pineapple recipe. The perfect healthy dinner dish!
Cooking time: 12 minutes
2 (200g) barramundi fillets
Freshly ground black pepper and sea salt flakes
1 cup finely chopped pineapple chunks
1 tablespoon grated ginger
3 cherry tomatoes, halved
A few small basil leaves
Tip: Any type of semi-firm fish would work in this recipe, about 200g piece per serving. Be careful when opening the parcels as they will release hot steam. If you don’t have a steamer basket (they are available cheaply from most Asian grocers), you can cook the fish parcels in the oven at 180°C (160°C fan-forced) for about 12 minutes.
Put a large pot filled with about 2 inches of water onto the boil with a steamer basket large enough to fit the two fish fillets set up over the top.
Place 2 squares of baking paper on the bench top. Place fish fillets in the middle of each square. Sprinkle with pepper and a good pinch of salt each. Mix the pineapple and ginger. Spread the pineapple chunks over the fish, scatter with cherry tomato halves and basil leaves. Bring the edges of the paper running along the length of the fish together and start folding them down over themselves all the way to the topping. Fold over the sides as well.
Place the fish in the steamer and steam for 10-15 minutes. Remove from the steamer and serve with rice or on its own with a leafy green salad.
- Recipe is courtesy of Australian Pineapples.