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Wild Barramundi served with Brown Rice & Soy Ginger Dressing

A great seafood recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.


  • Barramundi

  • 4 x 180-200g portion wild barramundi* skin on

  • olive oil

  • salt & pepper

  • lemon

  • Soy Ginger Dressing

  • 200ml sugar syrup

  • 200ml soy sauce

  • 400ml mirin

  • 250ml sake

  • 60g ginger

  • 50g red chilli

  • 60g sliced garlic

  • 60g sliced eschallots

  • 2 pieces lemongrass (bruised)

  • 1 bunch coriander

  • Brown Rice

  • 500g medium grain brown rice

  • 1.5 l salted water


  • Barramundi:

  • 1.

    Heat a pan with a little olive oil

  • 2.

    Place barramundi skin down

  • 3.

    Move the pan as you do this so the skin does not stick

  • 4.

    When the fish has started to turn white on the cooking side turn, then sear the under side

  • 5.

    Remove from pan, place on a baking tray, squeeze some lemon juice over salt & pepper and finish cooking in the oven at 180 degrees for approx 10 minutes

  • Soy Ginger Dressing:

  • 1.

    Sweat garlic, chilli, ginger, shallots with a little vegetable oil

  • 2.

    Add bruised lemongrass and coriander chopped

  • 3.

    Add Sake and flambé, Then add soy mirin and sugar syrup

  • 4.

    Infuse for 5-10 mins on medium heat then set aside

  • To assemble:

  • 1.

    Place rice in a bowl. Sit cooked barramundi on top and ladle the dressing over the fish and rice. You may choose to garnish with thinly cut strips of leek and red onion.


*Barramundi can be substituted with pretty much any white flesh fish however we recommend Snapper fillet as it is nearly always available. Jewfish and Bream are also great alternatives.

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