Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Chinese Style Steamed Barramundi

Enjoy the flavours of this steamed barramundi dish.

1 whole humptey doo farmed barramundi about 800grams – scaled, gutted and cleaned
Chinese cabbage – wom bok
bamboo shoots – finely sliced
ginger - finely sliced
shallots - sliced
2 long red chilli’s – finely sliced
3 tbls sesame oil
2 tsp soy sauce
Sea salt
Castor sugar
1 red capsicum – cut one side and very finely julienned
1 yellow capsicum – cut one side and very finely julienned
Coriander – finely chopped
Juice of ½ a bush lime or normal lime
4 tbls peanut oil

Measurement Conversion Calculator

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.
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.
Do the same to the other side of the fish.
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.
Put some ginger inside the cavity of the fish also.
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.
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.
Remove the fish from the steamer and garnish with more shallots, bamboo shoots and ginger and also the finely sliced red chilli.
Heat the peanut oil in a pan until smoky hot and carefully pour the oil over the top of the fish.
Finely garnish with the julienned red and yellow capsicum, the chopped coriander, the lime juice and a drizzle of soy sauce.