Steamed Barramundi Fillet with Ginger, Spring Onion and Soy

Serves: 2

Prep Time: 15

Cook Time: 10


  • 2 skin-off barramundi fillets
  • 1 Tablespoon finely chopped ginger
  • 2 Tablespoons sliced spring onion
  • 2 Tablespoons chopped coriander stems
  • 2 Tablespoons kecap manis (or dark chinese soy)
  • 2 Tablespoons Chinese black vinegar (can substitute balsamic if unavailable)
  • 1 Tablespoon sesame oil
  • 1 1/2 Tablespoons light Chinese soy
  • 1/4 teaspoon chilli oil
  • 2 Tablespoons peanut oil
  • 1/4 cup coriander leaves
  • Pinch freshly ground sichuan pepper (or white pepper) and salt


  1. Oil the top of a bamboo steamer basket (to prevent fish sticking) and place the fish fillets in the steamer.
  2. Steam for 8-10 minutes with the lid on.
  3. Combine all the dressing ingredients in a small bowl, set aside.
  4. Remove fish and drain away any excess liquid.
  5. Heat peanut oil until smoking.
  6. Place the fish on a plate in a single layer, pour the dressing over, then carefully drizzle with hot oil. Garnish with coriander, sichuan pepper and salt.

Serve with steamed rice

Recipe Source:

Created by Chef Simon Bryant

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