Steamed Barramundi with Ginger, Scallions, and Soy

Steamed Barramundi with Ginger, Scallions, and Soy

This Asian-inspired dish makes a fantastic fast, light dinner for two. For easier steaming, I line the inside of the bamboo steamer basket with banana leaves (you can find frozen banana leaves in Latin and Asian markets). If you like, you can make this dish a little bit spicier by adding a few thinly sliced Thai bird chilies to the sauce. These fillets pair well with jasmine or sticky rice and a fresh green vegetable as a side dish.

Makes two servings.

For sauce:

  • 1 tablespoon minced ginger
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons finely chopped cilantro stems
  • 2 tablespoons kecap manis (or dark soy sauce)
  • 2 tablespoons Chinkiang black vinegar (substitute balsamic if unavailable)
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons light soy sauce
  • 1/4 teaspoon chilli oil

To Prepare Fish:

  • 2 skin-off barramundi fillets
  • 2 tablespoons peanut oil
  • 1/4 cup cilatnro leaves
  • Pinch freshly ground Sichuan peppercorns (or white pepper) and salt

Special equipment: bamboo steamer basket with lid



Combine all the sauce ingredients in a small bowl, set aside.

Lightly oil the inside of a bamboo steamer basket or line with banana leaves (to prevent fish from sticking) and place the fillets in the steamer.

Steam for 8-10 minutes with the lid on.

Remove fish and drain away any excess liquid.

In a small skillet, heat peanut oil until smoking.

Place the fish on a plate in a single layer, pour the sauce over, then carefully drizzle with hot oil.

Garnish with cilantro, freshly ground Sichuan peppercorns and salt.