Lemongrass Steamed Barramundi

Serves: 4

Prep Time: 10

Cook Time: 10


  • 3 stalks lemongrass
  • 2 tablespoons rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 3/4 pound barramundi fillet, cut into 4 pieces
  • 6 ounces shiitake mushrooms, stemmed, caps thinly sliced
  • 4 green onions, white and light green parts, cut into 1-inch pieces
  • 1-inch piece ginger, peeled and cut into thin matchsticks
  • 1 shallot, halved and thinly sliced
  • 2 teaspoons black or toasted sesame seeds


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

To serve, transfer fish and vegetables to plates. Drizzle with vinegar mixture and sprinkle with sesame seeds.

Calories: 120

Fat: 2.5g

Cholesterol: 40mg

Sodium: 100mg

Protein: 20g

Recipe Source:

For the recipe on the Whole Foods Market website, click here.

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