Lazy Chinese Steamed Barramundi
Lazy Chinese Steamed Barramundi
Ingredients
- 1 1/2 pounds frozen barramundi fillets, thawed overnight in the refrigerator
- 2 tablespoons fresh ginger, julienned
- 1/2 cup green onions, julienned, white and green parts separated
- 1/4 cup soy sauce
- 1 tablespoon Shaoxing wine, (optional)
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil, such as vegetable or canola, for hot oil drizzle (optional)
Instructions
- 1
Thaw the frozen barramundi fillets overnight in the refrigerator. This is crucial for maintaining the fish's texture and preventing it from becoming mushy. Do not thaw at room temperature.
⏱️ 480 min
- 2
Once thawed, pat the fish fillets dry with paper towels. Slice each fillet diagonally into 2-3 pieces, about 1 1/2 to 2 inches thick.
⏱️ 5 min
- 3
Arrange the sliced fish in a single layer in a heat-proof dish that will fit inside your steamer. Drizzle the fish evenly with the soy sauce and Shaoxing wine (if using).
⏱️ 3 min
- 4
Top the fish with the julienned ginger and the white parts of the julienned green onions.
⏱️ 2 min
- 5
Prepare your steamer. Bring water to a rolling boil in the bottom of the steamer. Carefully place the dish with the fish into the steamer. Cover tightly and steam for 5 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 5 min
- 6
While the fish is steaming, if opting for the hot oil drizzle, heat the neutral oil in a small saucepan over medium-high heat until shimmering and just smoking. Be careful not to overheat.
⏱️ 2 min
- 7
Once the fish is cooked, carefully remove the dish from the steamer. Sprinkle the remaining green parts of the julienned green onions over the fish. Drizzle with sesame oil.
⏱️ 2 min
- 8
If using the hot oil drizzle, carefully pour the hot oil over the green onions and ginger on the fish. You should hear a sizzling sound, which helps release the aromatics' flavors.
⏱️ 1 min
- 9
Serve the steamed fish immediately, typically with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Lazy Chinese Steamed Barramundi
- 1 1/2 pounds frozen barramundi fillets, thawed overnight in the refrigerator
- 2 tablespoons fresh ginger, julienned
- 1/2 cup green onions, julienned, white and green parts separated
- 1/4 cup soy sauce
- 1 tablespoon Shaoxing wine, (optional)
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil, such as vegetable or canola, for hot oil drizzle (optional)
Instructions
- 1
Thaw the frozen barramundi fillets overnight in the refrigerator. This is crucial for maintaining the fish's texture and preventing it from becoming mushy. Do not thaw at room temperature.
⏱️ 480 min - 2
Once thawed, pat the fish fillets dry with paper towels. Slice each fillet diagonally into 2-3 pieces, about 1 1/2 to 2 inches thick.
⏱️ 5 min - 3
Arrange the sliced fish in a single layer in a heat-proof dish that will fit inside your steamer. Drizzle the fish evenly with the soy sauce and Shaoxing wine (if using).
⏱️ 3 min - 4
Top the fish with the julienned ginger and the white parts of the julienned green onions.
⏱️ 2 min - 5
Prepare your steamer. Bring water to a rolling boil in the bottom of the steamer. Carefully place the dish with the fish into the steamer. Cover tightly and steam for 5 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 5 min - 6
While the fish is steaming, if opting for the hot oil drizzle, heat the neutral oil in a small saucepan over medium-high heat until shimmering and just smoking. Be careful not to overheat.
⏱️ 2 min - 7
Once the fish is cooked, carefully remove the dish from the steamer. Sprinkle the remaining green parts of the julienned green onions over the fish. Drizzle with sesame oil.
⏱️ 2 min - 8
If using the hot oil drizzle, carefully pour the hot oil over the green onions and ginger on the fish. You should hear a sizzling sound, which helps release the aromatics' flavors.
⏱️ 1 min - 9
Serve the steamed fish immediately, typically with steamed rice.