Paddock To Plate

Matt Moran goes exploring a saltwater barramundi farm he believes is producing the best in Australia, and creates this fresh and tasty dish.


  • 4 x 200 gm barramundi fillets, skin on

  • 60 gm ginger, julienned

  • 3 cloves of garlic, thinly sliced

  • 6 spring onions, thinly sliced on an angle

  • 50 ml soy sauce

  • ½ tsp sesame oil

  • 150 ml peanut oil

  • 600 gm assorted Asian green, such as bok choy, Chinese broccoli or choy sum, washed and cut roughly to the same size

  • 2 tbsp oyster sauce

  • 1 tbsp roasted sesame seeds

  • Fried shallots, to serve 

  • Note

  • Fried shallots are available from Asian grocers or from the Asian section of many supermarkets.


  • 1.

    Fill the bottom third of a wok with water and bring to the boil over high heat. Place fish fillets, skin-side down on greaseproof paper in a steamer basket that fits snugly in the wok, ensuring water doesn’t touch the base of the steamer. Scatter ginger and garlic over the fish, reserving 1 tsp of each to add to the Asian greens. Scatter over spring onion, seal steamer with a lid and steam fish until opaque and just cooked through (8-10 minutes).

  • 2.

    Combine the soy sauce and sesame oil in a bowl, then brush over the fish and set aside to rest while you cook the greens.

  • 3.

    Heat the peanut oil in a wok over high heat until smoking, add Asian greens, reserved ginger and reserved garlic and stir-fry until fragrant (1 minute). Add the oyster sauce and any remaining soy sauce mixture and toss to combine and greens are wilted. Scatter with sesame seeds and serve hot, topped with the steamed barramundi and scattered with coriander and fried shallots.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 628kj
  • Fat Total 39g
  • Saturated Fat 6g
  • Protein 47g
  • Carbohydrate 21g
  • Sugar 1g
  • Sodium 1227mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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