Asian steamed barramundi

This healthy Asian seafood dinner can be on the table in no time at all. Experience the simplicity of beautifully fragrant steamed fish and rice.

  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
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Asian steamed barramundi
  • 4 200g skinless barramundi fillets
  • 50 gram ginger, peeled, cut into thin strips
  • 6 green onions, shredded
  • 1/4 cup (60ml) soy sauce, plus extra to serve
  • 2 teaspoon sesame oil
  • 1/2 cup coriander leaves
  • steamed rice, to serve


Asian steamed barramundi
  • 1
    Line base of a steamer with baking paper. Top with fish and ginger. Cover and steam over simmering water for 10 minutes. Top with green onion and steam for another 2 minutes.
  • 2
    Meanwhile, heat soy and sesame oil in a saucepan on medium for 2 minutes, until hot.
  • 3
    Drizzle sauce around fish and top with coriander leaves. Serve with rice and extra soy.


If you can't find barramundi, try salmon, jewfish or blue-eye fillets. Steaming works with many flavours. Experiment with Mediterranean-style additions such as basil, tomato, capers and olives.