Prep: 10 minutes | Cook: 8 to 10 minutes | Serves: 1

🛒 Ingredients

• 1 barramundi portion (about 230g, skin-on), fully thawed
• 15g fresh ginger, half sliced thickly, half cut into fine matchsticks
• 2 spring onions, finely sliced lengthways
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine (optional)
• ¼ tsp sugar
• 1 tbsp neutral oil (peanut or vegetable)
• ½ tsp sesame oil
• A few coriander sprigs

👨‍🍳 Instructions

1. Pat the fish dry with paper towel. Lay the thick ginger slices on a heatproof plate and place the fish on top, skin-side down. Sprinkle with the Shaoxing wine, if using.
2. Bring water to a rolling boil in a wok or large pot and set up a steamer rack so the water doesn’t touch the plate. Place the plate on the rack, cover and steam over high heat for 8 to 10 minutes. Allow about 8 minutes for a portion around 2cm thick and closer to 10 for one around 3cm.
3. Check the thickest part. The flesh should be opaque, flake easily and read 63°C on a probe thermometer.
4. While it steams, stir the soy sauce, sugar and 1 tbsp water together.
5. Lift the plate out carefully and pour away the liquid on it. Scatter the ginger matchsticks and spring onion over the fish.
6. Heat the neutral oil in a small pan until it shimmers, about 1 minute. Pour it over the ginger and spring onion, where it should sizzle. Take care, as the oil is very hot.
7. Pour the soy mixture around the fish, drizzle with the sesame oil and finish with the coriander.

✨ Pro Tip

Pour away the liquid on the plate before dressing the fish. It collects the juices released during steaming and can taste strong, so the dish is cleaner without it. Judge doneness by thickness and temperature, not the clock.

🍽️ Serving Suggestion

Serve with steamed jasmine rice and a side of blanched choy sum or bok choy. Spoon the soy and oil from the plate over the rice.

🔍 Educational Notes

• Why barramundi steams well. In my experience, barramundi holds together when steamed, which not every fish does. Its mild flavour also lets the ginger and soy carry the dish. If you want to know more about how we price it, read Why We Don’t Play the Discount Game.
• Thickness decides the timing. Portions of the same weight can be different shapes, so a 230g portion can be thinner or thicker than the next. We explain the same effect with salmon in Why Not Every 200g Salmon Portion Looks the Same.
• Thaw fully first. If your portion arrives frozen, thaw it completely in the fridge so it cooks evenly. A partly frozen centre means an overcooked edge.
• Skin-on stays soft. Our portions are sold skin-on. Steaming turns the skin soft rather than crisp, which is part of the dish. If you prefer to remove it, do it after cooking, when it lifts off easily.

This recipe uses: Barramundi portions

We’re not here to sell you meat. We’re here to make you better at buying it.
— The Meat Guy Hong Kong