Whole Barramundi Steamed Chinese Style with Scallion, Ginger and Bacon

Serves: 2

Prep Time: 10

Cook Time: 15


  • 1 Whole Fish (sides scored in 4-6 places each side and lightly salted inside and out)
  • 1 Strip Bacon (diced)
  • 8-10 Scallion- use the white and light green part only (julienned)
  • ½ C. Fresh Ginger (julienned)
  • ¼ C. Peanut Oil
  • 1 T. Sesame Oil
  • Pinch Dry Chile Flakes
  • Salt & Pepper to taste

Dipping Sauce:

  • 4 T. Low Sodium Soy Sauce
  • 1 t. Ginger (slivered)


  1. Prepare a steamer for the fish: use a Dutch oven, Chinese steamer, turkey roasting pan or other large pan- cover bottom with ½-1 inch of water. Using a couple of cereal bowls or other rig to keep fish above water, place a shallow pan (for collecting drippings) with a rack (or similar) on top in the steamer.
  2. Heat water to boiling on stovetop.
  3. Place whole fish on rack and cover with half of the julienned ginger and scallion.
  4. Cover with lid or tin foil to retain steam and cook over medium heat for 15 minutes.
  5. While fish is steaming, brown bacon in a frying pan.
  6. When crisp, remove bacon from pan and dry on paper towel.
  7. Add oil to pan with bacon drippings and heat until just smoking.
  8. Prepare dipping sauce by combining soy sauce and slivered ginger.
  9. When fish is done pour some of the drippings into sauce to complete.

To plate, gently remove fish from steamer and place on serving platter. Sprinkle with remaining julienned ginger and scallion and drizzle with hot oil. Keep spooning oil over fish as it collects in platter until it’s lost most of it’s heat. Finish preparation by scattering bacon bits on top of fish along with chili flakes.

Serve with hot steamed Jasmine rice and allow each diner to help themselves to fish, gently peeling it off the bone. When the top is eaten, gently pry the skeleton away from the bottom starting at the tail.

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