Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash all vegetables thoroughly to remove any sand or dirt. Cut spring onions into 5 cm segments, then finely julienne them into thin strands. Soak the julienned spring onions in cold water for 10 minutes to create curls, then drain and set aside for garnish. Trim the base of the seasonal vegetables and separate the stems from the leafy tops. Set aside.

Peel the ginger and slice half of the ginger into thin slices approximately 3 mm thick (4 slices for 2 servings / 8 slices for 4 servings / 12 slices for 6 servings). Finely julienne the second half of the remaining ginger into 0.5 mm strands and set aside.
Finely dice the garlic and set aside.

Wash the barramundi fillets and pat dry with a paper towel. Cut two shallow slits into each fillet (about ¼ of the thickness deep). Place 4 chopsticks horizontally on a plate to steam and rest 2 barramundi fillets on top to elevate them. Drizzle the Shaoxing Wine evenly over the fish, sprinkle lightly with salt, and layer the ginger slices on top. Repeat for 4 or 6 servings.

Place the barramundi into a steamer and steam for 12–14 minutes, or until cooked through and the flesh flakes easily.

Tip: If everything doesn’t fit in your steamer, cook in multiple batches.

While the barramundi is steaming, in a medium pan or wok over medium-high heat, heat vegetable oil (1 Tbs for 2 servings / 2 Tbs for 4 servings / 3 Tbs for 6 servings). Add the minced garlic and sauté until fragrant and lightly golden (do not brown). Add the seasonal vegetables stems and stir-fry for 2 minutes. Add the seasonal vegetables leafy tops and Ahh Maa Vegetable Seasoning, then stir for 1 minute. Transfer to a serving plate and set aside for serving.

Once the barramundi is steamed, carefully remove it from the steamer and transfer to a clean serving plate. Roll out the chopsticks to remove them from under the barramundi. In a small pan, heat the Ahh Maa Soy Sauce Seasoning and add the barramundi steaming liquid (4 tbsp for 2 servings / 8 tbsp for 4 servings / 12 tbsp for 6 servings) from the plate to enhance the flavour. Heat until warm, then remove from heat. In a separate small pot or pan, heat vegetable oil (4 tbsp for 2 servings/ 8 tbsp for 4 servings / 12 tbsp for 6 servings) until hot.

Remove the ginger slices from the skin of the barramundi. Place the julienned ginger over the steamed barramundi fillets, then top with the curled spring onions. Pour the warmed soy sauce mixture evenly over the barramundi, followed by the hot oil to gently sizzle the aromatics. Serve the steamed barramundi with seasonal vegetables and steamed rice on the side.