Steamed Barramundi

steamed barramundi

This very healthy meal, Steamed Barramundi, packs a whole heap of ginger flavor and it is so delicious. We packed it with much ginger as possible but careful enough to not go overboard.


We love ginger, it is used a lot in Asian cuisines. Its pungent taste will give your buds a good kick start. But that’s not all it’s good for.


Many years it’s been used as a natural medicine to cure all sorts of ailments from digestive disorders, heart problems to giving athletes muscle support.


Don’t cook the ginger too much though, instead, add it at the very end of your cooking. Let’s not cook too much of the beneficial nutrients it has.


Cooking time     14 minutes

Prep time          10 minutes

Servings            2-4 people

Difficulty           Easy



Joyce Chen 3 Tier Steamer


How To Cook Steamed Barramundi


1 whole Barramundi (ours weighed almost a kilo)

1 Chili

1 Shallot

1 tablespoon of Oyster sauce

2 tablespoons of Sesame oil

2 tablespoons of Kikkoman soy sauce

2 tablespoons of water

1/2 handful of ginger or less













  1. Make your sauce first. Pick out a bowl which you are going to steam the Barramundi in. I used my stainless steel mixing bowl. Add 1 tablespoon of Oyster sauce, 2 tablespoons of Sesame oil, 2 tablespoons of Kikkoman soy sauce and 2 tablespoons of water.
  2. Grab your chili, ginger, shallot. Cut the chili finely. The shallot you can cut about 1 inch long pieces. Cut 2 inches of the ginger and take off the skin. Grate the ginger lengthwise. Put the ginger aside but mix the chili and shallot in the bowl together with the sauce you just made, mix it well.
  3. If you haven’t had your Barramundi cleaned at the fish monger, then take out the guts, scale it and wash. After a good washing, take your butcher’s knife and cut the fish in half and throw it in the bowl of sauce you just made.
  1. Fill the bottom of the steamer with about 2-3 cups of water. Don’t put too much as it will take longer to boil. Once it’s boiling, put your bowl of Barramundi on the first tray and cover.
  2. Wash the dishes or clean up for 7 minutes, depending on how thick your Barra is, dictates how long you should cook it. After 7 minutes, turn the fish and look pretty. At the last 2 minute mark, add the ginger.
  3. It should be soft and flaky when you pull the meat apart with a fork. Not too soft that it turns to mush when you take it out of the bowl.

Enjoy with Basmati or Brown rice.

About Us 

“We love food and finding the cheapest yet tastiest eats is so rewarding and satisfying. Traveling Sydney and the world for affordable, delicious, mouth watering, salivate inducing food. 

You don’t need a silver fork to eat good food.

A bit of fitness to drop some calories.”

What did you think?

Any recommendations, did you add some more ingredients, did you take some out? Leave me a comment.