Chinese-Australian Steamed Ginger Fish
Tender steamed barramundi topped with fragrant ginger and spring onions, finished with sizzling oil and sweet soy.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Wok with lid
- •Steaming rack
- •Heatproof rimmed plate
- •Small saucepan
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 3 g
- fibre
- 0.5 g
- protein
- 34 g
- calories
- 280 kcal
Instructions
- 1
Pat the barramundi dry inside and out using paper towels.
- 2
Make three shallow diagonal cuts on each side of the fish.
- 3
Place half the ginger matchsticks on a heatproof rimmed ceramic plate.
- 4
Lay the fish over the ginger and top with the remaining ginger.
- 5
Drizzle the Shaoxing wine evenly over the fish.
- 6
Set a steaming rack inside a wok filled with 5 cm of boiling water.
- 7
Place the plate on the rack, cover tightly, and steam over high heat for 9 minutes.
- 8
Check that the flesh flakes easily near the backbone, then remove carefully.
- 9
Scatter shredded spring onions and coriander over the hot fish.
- 10
Combine light soy sauce, warm water, sugar, sesame oil, and white pepper in a bowl.
- 11
Heat peanut oil in a small saucepan until it just begins to smoke.
- 12
Pour the hot oil over the spring onions to sizzle, then pour soy sauce around the base.
Chef's tips
Ensure the oil is smoking hot so it properly wilts the spring onions and extracts their aromatic fragrance. Pour the seasoned soy sauce around the edges of the plate rather than directly over the fish skin to preserve the fish's delicate texture.
Ingredient substitutions
- whole barramundi → whole snapper or two 200 g barramundi fillets
- Shaoxing cooking wine → dry sherry or omitted entirely
- light soy sauce → tamari for a gluten-free option
Storage
Refrigerate leftovers in an airtight container for up to 1 day, though this dish is best enjoyed freshly cooked.
Reheating
Reheat gently in a steamer for 3 to 4 minutes to prevent the fish from drying out.
Common mistakes to avoid
- •Overcooking the fish, which dries out the delicate flesh and ruins its silky texture.
- •Pouring oil that is not hot enough, resulting in soggy, raw onions without the signature sizzle.
- •Discarding the natural fish juices on the plate, which blend with the soy to create a rich broth.
Serving suggestions
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