Steamed Barramundi with Ginger and Soy for Lunar New Year Recipe

Steamed Barramundi with Ginger and Soy for Lunar New Year Recipe

4.8

Celebrate Lunar New Year with this traditional Steamed Barramundi with Ginger and Soy. Steaming locks in the delicate flavours of the fish, while the aromatic sauce provides the perfect balance of savoury and umami notes. This dish symbolises prosperity and abundance, making it a fitting addition to any festive table.

Ingredients:

  • 1 whole barramundi (about 800 g), cleaned and scaled
  • 4 cm piece ginger, julienned
  • 4 spring onions, julienned, plus extra for garnish
  • 1 red chilli, thinly sliced
  • 3 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Shaoxing rice wine
  • 1 tsp sugar
  • Fresh coriander leaves, for garnish

Instructions:

  1. Prepare the Barramundi and Aromatics
    1 Prepare the Barramundi and Aromatics

    Clean and pat dry the barramundi, then lightly score both sides to allow the flavours to penetrate. Place the fish on a heatproof plate suitable for steaming. Scatter the julienned ginger, spring onions, and a few slices of red chilli over the fish.

  2. Steam the Fish
    2 Steam the Fish

    Heat a large steamer or wok with a fitted lid. Bring water to a boil, then carefully place the plate of fish inside. Steam the barramundi over medium heat for 10–12 minutes or until the flesh flakes easily with a fork.

  3. Prepare the Sauce and Finish the Dish
    3 Prepare the Sauce and Finish the Dish

    While the fish steams, heat the soy sauce, sesame oil, rice wine, and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Once the fish is cooked, carefully pour the sauce over it. Garnish with additional fresh spring onions, coriander, and red chilli slices. Serve immediately with steamed rice.

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