How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Barramundi (Sea Bass)

Barramundi Steamed with Ginger (Serves 4)
Barramundi Recipes, Whole Fish Recipes, Main Dish Recipes, Asian Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
Cooking & Preparation Time:  60 minutes  

Starfish Rating:


1 1/2 - 1 3/4 lb (750 - 850 g) barramundi, gutted and with gills removed
1 teaspoon salt
1 tablespoon fresh ginger, very finely chopped
2 spring onions, very finely sliced, including all the good green parts
1 tablespoon sesame oil
1 tablespoon soy sauce
4 spring onions, frilled, to garnish
1. Wash the fish thoroughly and pat it dry with kitchen paper.

2. Rub the salt all over the fish inside and out, and leave it in a cool place for 20 minutes.

3. Now set up the steamer. For this size of fish it is best to steam the fish between two plates.

4. Alternatively, wrap it loosely in lightly oiled foil and place on the steaming rack of a wok or fish kettle.

5. Put a little of the ginger and spring onion inside the belly of the fish, scatter the rest all over and steam for 15 to 25 minutes depending on the size of the fish.

6. Transfer to a warmed serving dish. In a small sauce pan quickly heat up the sesame oil and soy sauce to boiling point and pour sizzling over the fish.

7. Garnish with the frilled spring onions and serve immediately.

Printer Friendly Version




Privacy Policy  |  Cookie Policy