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Steamed whole barramundi with ginger and shallot sauce recipe

Created by Luke Nguyen

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Vietnamese
Prep Time: 15 min(s)
Cook Time: 10 min(s)
Serves 4

The word fish translated in Chinese means wealth and prosperity, so whole fish is always served during Lunar New Year. This dish is designed to be served as part of a shared meal.

Ingredients

1 x 700g whole barramundi, cleaned, patted dry
Salt and pepper, to season
2cm-piece ginger, finely shredded (julienned)
Steamed jasmine rice, to serve

Sauce
2 tbsp peanut oil
2cm-piece ginger, finely shredded (julienned)
2 garlic cloves, minced
2 red Asian shallots or ½ white onion, sliced
2 tbsp oyster sauce
2 tbsp sesame oil
1 tsp white sugar
1 cup pork or chicken stock

Garnish
2–3 spring onions, thinly sliced diagonally, soaked in cold water
1 large chilli, thinly sliced
5 coriander sprigs

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Preparation

Level of difficulty: easy

Place barramundi on a large heatproof plate. Make 3 deep diagonal cuts into flesh on each side. Rub inside and out with salt and pepper. Place ginger in body cavity.

Half-fill a steamer, or large wok with a steamer shelf, with water and heat over a high heat. Bring to a rapid boil. Place plate in steamer and steam fish for 10–15 minutes or until cooked through.

Meanwhile, to make the sauce, heat peanut oil in a moderately hot frying pan or small wok. Add ginger, garlic and shallot or onion. Cook until fragrant and just starting to colour.

Combine oyster sauce, sesame oil and sugar in a bowl. Add about 2 tablespoons of oyster sauce mixture to frying pan and stir to combine, then add stock. Cook for 2–3 minutes or until slightly reduced. Taste and add more oyster sauce mixture, if desired.

Remove barramundi from steamer and garnish with spring onion, chilli and coriander. Pour over sauce. Serve with rice.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

If you enjoyed this Steamed whole barramundi with ginger and shallot sauce recipe then browse more Vietnamese recipes, seafood recipes, luke's lunar new year bitesize recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

04 Feb 2013 11:09 AEST

Gay Lavery

McMinns Lagoon NT

Steamed whole barramundi with ginger and shallots sauce

Living in the NT and being a keen fisher person, I catch my own barra. As the legal keeping size is 55cm it is very difficult to follow a recipe aimed at farmed barra which are much smaller. I doubled the quantities for a 65 cm barra and probably should have made more as there wasn't quite enough. I often rub the cavity iwth a combination of ginger, garlic, chives mixed with a small amount of oil, then cover with foil and cook either on the BBQ or in the oven.

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