Barramundi in Tin Foil with Soy, Ginger and Onion

Serves: 1

Prep Time: 5

Cook Time: 25


  • 1 barramundi fillet
  • 2 tsp soy sauce
  • ½ tsp grated ginger
  • 1 spring onion
  • 1 tsp Coriander or cilantro
  • Pinch of salt
  • 2 tbsp white wine


  1. Cut a square of tin foil and place barramundi in tinfoil, sprinkle with salt grated ginger, soy, spring onion sliced and coriander and salt.
  2. Fold tin foil over until completely sealed and bake for about 25 min in a pan at 375 degrees (or grill on a barbeque) so the fish steams in the tin foil.

Recipe Source:

© 2009 Reprints

Visitor Comments

By Aaron on Jan 16, 2011

I live in Alaska, and was shopping at a local seafood market and noticed fresh Barramundi!  I had tasted it a few times on a vacation to Cairns and Sydney several years ago and thought I’d give it a shot.

My roommate was born in Alaska and hasn’t traveled extensively outside the state.  Both of us were a little apprehensive because it was my first time cooking it (and his first time eating it), but this recipe was wonderful, served simply with steamed broccoli and a brown rice pilaf with mushrooms.  Barramundi kind of has the flavor of red snapper and a really nice texture, like rockfish.  I like it much better than halibut, our locally caught white fish, because it is much more flavorful.  Definitely plan to have this fish again, if I can find it fresh….though I want to try different preparations.

By Cindi Deviney on Jun 24, 2011

Don’t worry about finding it fresh!  We had it fresh in Aus, too, but I found it in Austin, Texas frozen (individual filets) and it was DIVINE - no fishy taste at all.  I’ve been looking for this fish all my adult life!  I just seasoned it with salt & pepper, and spritzed it with olive oil, pan seared it for 6-8 minutes.

By Sally Rollins on Apr 16, 2012

Found this fish in my local HEB in Del Rio, Texas, bought it, tried it, it was wonderful. Now I buy at least 5 packages of it and put it in the freezer and we eat it at least once a week and I do it a different way each time so that we don’t get tired of it.  I think it is expensive, $8.99 for 2 med filets but it is well worth it.

By GLENDA SENIOR on Aug 26, 2012

I had never heard of this fish before. The first time I cooked barramundi, I used salt and pepper - the fish was rather bland so I tried the recipe with soy, ginger and onion. This version was given a 4 star rating by my husband. (I would give it 5 stars)

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