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Chinese Style Steamed Barramundi

Enjoy the flavours of this steamed barramundi dish.



  • 1.

    Line the plate you will steam the fish on with some cabbage leaves then sprinkle some of the sliced shallots, bamboo shoots and ginger over the cabbage leaf.

  • 2.

    Take you your Barramundi and cut three slits on the angle into the flesh and down to the bone and then cut three more in the opposite direction to form a diamond on the fish.

  • 3.

    Do the same to the other side of the fish.

  • 4.

    Sprinkle salt and a little bit of sugar over both sides of the fish and then lay it on top of the cabbage and shallots etc.

  • 5.

    Put some ginger inside the cavity of the fish also.

  • 6.

    Combine the sesame oil and the soy sauce and then pour over the fish and then place the fish in the steamer and steam for about 14 minutes.

  • 7.

    To test if the fish is done take a knife and place the tip between the flesh and the bone and gently lift upward, if the flesh comes away easily the fish is cooked.

  • 8.

    Remove the fish from the steamer and garnish with more shallots, bamboo shoots and ginger and also the finely sliced red chilli.

  • 9.

    Heat the peanut oil in a pan until smoky hot and carefully pour the oil over the top of the fish.

  • 10.

    Finely garnish with the julienned red and yellow capsicum, the chopped coriander, the lime juice and a drizzle of soy sauce.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Chinese Style Steamed Barramundi.


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