Barramundi
Soy-Ginger Barramundi
Silky, tender barramundi glazed in a fragrant soy-ginger sauce — ready in under 30 minutes and built around the bold, clean flavours of a Hong Kong kitchen. Two cooking methods, one seriously satisfying result.
10 Mins. 20 Mins. 2
🛒 Ingredients:
Fish
- 2 × 200g barramundi fillets (skin on or off)
Marinade / Sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp Shaoxing wine (optional but excellent)
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely grated
- 1 spring onion, finely sliced (white + green separated)
Optional Garnish
- Extra spring onion
- Coriander
- Chilli oil
👨🍳 Instructions:
Prep
- Pat barramundi dry.
- Mix soy, oyster sauce, sesame oil, sugar, Shaoxing wine, garlic, ginger, and the white part of the spring onion.
Marinate
- Coat the fish lightly in the sauce.
- Rest 10 minutes.
Pan Fry (recommended)
- Heat a little oil in a non‑stick pan.
- Cook barramundi skin‑side down for 4–5 minutes until crisp.
- Flip and cook 2–3 minutes until just cooked through.
- Pour remaining marinade into the pan and let it bubble for 30 seconds.
Steam (classic HK style)
- Place fish on a plate.
- Steam over boiling water for 8 minutes.
- Heat 1 tbsp oil until smoking.
- Pour hot oil over the fish, then spoon over the marinade.
🍽️ Serving Suggestions:
- With jasmine rice and steamed choy sum
- Over noodles with extra soy + sesame oil
- With garlic stir‑fried broccoli
- With a drizzle of chilli crisp
✨ Pro Tip:
Barramundi cooks fast — remove it as soon as it flakes gently with chopsticks. Residual heat finishes it perfectly. This guide will help you know how to know when fish is cooked without cutting into it.
This recipe uses: