https://thegardeningcook.com/barramundi-with-lemon-butter-sauce Place plate in steamer and steam fish for 10–15 minutes or until … | All herbs are fresh (unless specified) and cups are lightly packed. Bring to a rapid boil. Method: Pre-heat oven at 180°C. Bring to a rapid boil. Place barramundi on a large heatproof plate. Half-fill a steamer, or large wok with a steamer shelf, with water and heat over a high heat. Cook until fragrant and just starting to colour. This recipe for barramundi is high in protein, low in carbs, sugar and sodium and the rich taste of the recipe is the dieter’s perfect food to make them feel as though they are NOT on a diet. https://www.notquitenigella.com/2014/11/14/whole-barramundi-recipe Home » Steamed Whole Barramundi with Ginger and Shallot Sauce Recipe, Steamed whole barramundi with ginger and shallot sauce, Preparation Time: 15 Minutes Cooking Time: 10 Minutes Servings: 6, Must Eats / Seafood Recipes / International Recipes / Vietnamese Recipe  Tags: Shallot Sauce, Steamed Whole Barramundi, Steamed Whole Barramundi with Ginger and Shallot Sauce Recipe, Barramundi Steamed in Banana Leaf with Salted Soy Beans Recipe, Vietnamese-Style Summer Rolls with Peanut Sauce Recipe, 1 x 700 g whole barramundi, cleaned, patted dry, 2cm piece ginger, finely shredded (julienned), 2 cm piece ginger, finely shredded (julienned), 2 red Asian shallots or ½ white onion, sliced, 2-3 spring onions, thinly sliced diagonally, soaked in cold water. The Aborigines -- who named the native Australian fish barramundi, which means “river fish with large scales” -- would wrap the fish in wild ginger leaves and bake it in hot ashes. Make 3 deep diagonal cuts into flesh on each side. Barramundi is perhaps one of the most quintessential Australian fishes and is enjoyed nationwide. Pour over sauce. | All vegetables are medium size and peeled, unless specified. Bring to a rapid boil. Half-fill a steamer, or large wok with a steamer shelf, with water and heat over a high heat. Combine mustard seeds, vinegar, sugar, 4 sprigs dill and 1/2 tsp salt in a small saucepan. https://www.allrecipes.com/recipe/237613/barramundi-with-lemon-basil-sauce Taste and add more oyster sauce mixture, if desired. Meanwhile, to make the sauce, heat peanut oil in a moderately hot frying pan or small wok. | All eggs are 55-60 g, unless specified. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Instructions Step 1. Add about 2 tablespoons of oyster sauce mixture to frying pan and stir to combine, then add stock. January 28, 2019 Byadmin InRecipes Add Comment. Bake barramundi in the oven for a moist, savory and modern take on a traditional preparation. This delicious recipe … Place plate in steamer and steam fish for 10–15 minutes or until cooked through. Half-fill a steamer, or large wok with a steamer shelf, with water and heat over a high heat. Pour over sauce. Preheat your oven to 350 degrees Fahrenheit. 1. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Add about 2 tablespoons of oyster sauce mixture to frying pan and stir to combine, then add stock. We have put together some of our favourite barramundi recipes with clear instructions on ingredients and steps for you to recreate our recipes. Add ginger, garlic and shallot or onion. Place ginger in body cavity. Cook until fragrant and just starting to colour. This dish is designed to be served as part of a shared meal. Lay out a double layer of foil large enough to wrap around the fish like a parcel. Barramundi is a gourmet fish prized for its sweet, buttery flavor and firm, moist texture. Place ginger in body cavity. Pat the fish dry using paper towel. Place barramundi on a large heatproof plate. Half-fill a steamer, or large wok with a steamer shelf, with water and heat over a high heat. It is an extremely versatile fish and can be cooked and prepared in a variety of ways. Rub inside and out with salt and pepper. Remove barramundi from steamer and garnish with spring onion, chilli and coriander. Taste and add more oyster sauce mixture, if desired. Place plate in steamer and steam fish for 10–15 minutes or until … Lay a bed of aluminum foil on a baking tray. Add ginger, garlic and shallot or onion. Rub inside and out with salt and pepper. Stir over medium heat until sugar dissolves, then increase heat to high and bring to the boil. Bring to a rapid boil. Place plate in steamer and steam fish for 10–15 minutes or until cooked through. The word fish translated in Chinese means wealth and prosperity, so whole fish is always served during Lunar New Year. Method. Combine oyster sauce, sesame oil and sugar in a bowl. Cook for 2–3 minutes or until slightly reduced. https://gutomna.com/steamed-whole-barramundi-ginger-shallot-sauce-recipe Remove barramundi from steamer and garnish with spring onion, chilli and coriander. Foil Baked Whole Barramundi. Place barramundi fillets on foil. Serve with rice. Serve with rice. SBS acknowledges the traditional owners of country throughout Australia. 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