BluCurrent’s Barramundi came as whole fish gilled, gutted and descaled. The fish is harvested in the morning and being delivered as soon as possible, so it really came fresh for me.
The barramundi or Asian sea bass (equivalent to local seabass except barramundi is in saltwater). Barramundi is packed with Omega-3s and farmed is without antibiotics or hormones. It can be used in any white fish recipe, try steaming it or use it to cook 烤鱼 are some good choices.
Steamed Fresh Barramundi
* 700g whole barramundi – gutted, descaled, cleaned, patted dry
* Thinly sliced ginger
* 2 tbsp peanut oil
* Finely shredding ginger
* 2 garlic cloves – minced
* 3 tbsp light soy sauce
* 2 tbsp oyster sauce
* 2 tbsp sesame oil
* 3 stalks spring onions, thinly sliced diagonally, soaked in cold water
* 2 big red chilli – remove seeds, minced
* Coriander sprigs
1. Butterfly cut the barramundi, make 3 deep diagonal cuts into flesh on each side (do not cut through)
2. Place barramundi on a large heatproof plate. Rub inside and out of the fish with salt. Place ginger in body cavity.
3. Half-fill a steamer with water and bring it to boil. Place plate in steamer and steam fish for 10–15 minutes or until cooked through.
4. While steaming the fish, heat the oil, deep fried the ginger and garlic, remove when it’s brown and crispy. Remove from heat.
5. Heat peanut oil in a moderately hot frying pan or small wok.
6. Mix the oyster sauce, sesame oil and light soy sauce. Set aside.
7. Remove barramundi from steamer, place the garnish, ginger and garlic on the fish. And pour the sauce over the fish.
8. Lastly, pour the heated oil over the fish.
9. Serve immediately