Skip to content

THAI-STYLE STEAMED BARRAMUNDI

Ingredients

  • 3/4 to 1 lb. filet Barramundi or white fish/salmon
  • 1 piece of fresh ginger root, peeled
  • kosher salt/pepper
  • FOR THE SAUCE:
  • 2 TBLS olive oil
  • 1 1/2 TBLS ponzu sauce
  • 1 tsp brown sugar
  • juice of one lime
  • 1 TBLS grated ginger
  • 2 TBLS fresh cilantro, chopped
  • 1 red hot chili pepper or jalapeño, minced
  • lime slices for garnish
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

As you know by now, I love to play with new kitchen gadgets and always love playing around with fish just to see what new recipes I can create. I tackled barramundi…well, I really didn’t have to tackle it, but it was the first time I ever prepared it. Bamboo steamer plus fresh fish from The Carolina Meat & Fish Co. equals love on a plate that is not only healthy and delicious, but also can be on your plate in less than 15 minutes! I can’t wait to steam up all types of fish now. Click here to get a bamboo steamer of your very own and try out this recipe for Thai-Style Steamed Barramundi.

Don’t have a steamer? Use parchment paper like I did in my Salmon Steamed in Parchment recipe, or even in my Baked Fish in Parchment Paper.

The sauce is just the perfect compliment…light, yet full of flavor with just a simple touch of heat, that is not overpowering. Serve with a side of steamed rice and roasted asparagus…dinner done!

a piece of Thai-style steamed barramundi

Grab a wok and fill with about two to three inches of water. Season the water with a few cloves of garlic, two bay leaves, and a tiny piece of fresh ginger. Place your bamboo steamer in the wok. Heat the water to medium-high.

Rub the barramundi with fresh ginger…you can grate, but I just rubbed the root directly on the fish. When you are shopping for the ginger root, get a large enough piece, so that you can rub on the fish, grate, and place in wok for steaming. Season with kosher salt and pepper. Place fish in a bowl or rimmed plate and transfer to wok. Cover and allow to steam until the fish is opaque. Steam time will all depend on the thickness of the fish. This filet was just about an inch at its thickest part, and took about 8 to 10 minutes to steam with the skin-on.

While the fish is steaming, prepare your sauce. Combine all of the ingredients for the sauce in a bowl and mix well.

Remove fish from steamer. Pour sauce on top and serve with steamed rice and roasted asparagus. ENJOY this healthy and delicious recipe for Thai-Style Steamed Barramundi!

More to Plate...

a brown bowl full of penne alla vodka garnish with freshly grated Parmesan cheese and fresh basil leaves

PENNE ALLA VODKA

Can you even believe this was my very first attempt at making Penne Alla Vodka? Of course, I had to do a

a pan of almond rice pilaf

ALMOND RICE PILAF

Ditch the box of “San Francisco Treat!” Let’s make homemade Almond Rice Pilaf. If you have an aversion to nuts, leave them

filets of Dover sole sitting on platter prepared in a meunière sauce

DOVER SOLE MEUNIÈRE

Honestly, I never thought I would be a blogger who went on an on with a story about how a certain dish

No comment yet, add your voice below!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.