Asian Style Barramundi Fillets

5 Feb

I like Asian style fish, but not the bones (and James hates bones – he will complain bitterly about them the whole meal). Also a whole fish is usually too small for my bamboo steamer, so I use fillets instead.

When Cat and I were kids we used to fight over who got to eat the fish eyes. When we went out for banquets with my cousins they would look on, appalled, as we fought over our dubious prize.

James: You guys were stupid. Fish have two eyes!

I can’t remember where I got this recipe from, it’s been so long. Most Chinese fish recipes are pretty similar though.

There are some Chinese foods that are pretty shit (our desserts! Red bean soup, what the fuck) but our fish is dead on.


Soy Mixture

  • 4 TBSP soy sauce
  • 2 TBSP shao xing wine
  • 2 TBSP water
  • 1/4 tsp sesame oil
  • a few dashes of white pepper powder
  • 2 TBSP rock sugar (ground into a powder)


  • 2 barramundi fillets
  • 2 inches ginger (peeled and cut into thin strips)
  • 1 stalk spring onion (thinly sliced)
  • coriander leaves
  • 2 TBSP peanut oil
  • 1 TBSP shao xing wine


  1. Blend the soy sauce mixture and set aside.
  2. Lay the fish on a plate and drizzle with 1 TBSP shao xing. Top the fish with half of the ginger strips
  3. Steam fish for roughly 8 minutes
  4. When finished, discard the water and ginger. Lay the remaining ginger strips on top of the fish.
  5. Heat a pan over high heat and add 2 TBSP peanut oil and swirl around until hot. Pour over steamed fish.
  6. Place pan back on the stove and add the soy sauce mixture. When the sauce boils, pour it over the fish.
  7. Top the fish with coriander and spring onions


Very Rough Nutritional Guide:
1 (200g) fillet: 482 calories, 41% fat, 39% protein, 15% carbs, 5% alcohol


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