Steamed Baby Barramundi with Ginger and Coriander

Anthony Ross

Cook Time 45 minutes

Servings 2


Baby barramundi, whole
10g Fresh Ginger
¼ bunch fresh coriander
4 stalks Spring onion
¼ tspn Sea salt
50mL Vegetable oil

Soy Seasoning
3 tspn Light soy
½ tspn Dark soy
2 tspn Water
1 tspn Sugar
½ tspn Sesame oil


Put a steamer on the boil.

Rinse and dry the baby barramundi, and make a slash on the thickest part of its back. Set aside.

Finely slice the spring onion and fresh ginger.

Arrange the fish on a plate, place 2 spring onions under the fish and one slice of ginger inside the belly of the fish.

When steamer is boiling, place the Barramundi within in and steam over high heat for 10 minutes.

Make the soy seasoning in a pot and slowly bring to the boil. Once it boils, set aside.

When the fish is ready, remove from the steamer and drain any liquid on the plate.

Arrange the finely cut fresh ginger and spring onion over the fish and drizzle the soy seasoning over the fish.

Heat the vegetable oil in a pot until smoking hot, pour over the steamed fish, spring onion and fresh ginger.

Garnish with sprigs of fresh coriander. Clean plate and serve.


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