Steamed whole barramundi

AWW

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Healthy

Serves: 4

Type: Seafood

Tools

Kitchen friendly view

By Pete Evans

Ingredients

4 whole small barramundi (about 400g each), scaled and gutted
6 spring onions, julienned, keep green parts separate in cold water
1 stick of lemongrass, finely sliced
3 tablespoons julienned fresh ginger
2 long red chillies, thinly sliced
2 tablespoons coriander root
¼ cup olive oil
½ cup light soy sauce
coriander leaves, to garnish
8 lime wedges

Preparation method

Make three incisions through the skin into the flesh of each side of the fish and then place each fish onto a large piece of aluminium foil.

Sprinkle each fish evenly with lemongrass, ginger, chillies and coriander root.

Drizzle each fish evenly with olive oil, soy, fish sauce and then rice wine vinegar. Wrap each fish firmly in foil to enclose.

Place fish onto a hot barbecue and cook for about 10 minutes, turning half-way through, or until flesh is cooked through but still moist. Remove fish from foil and place on serving plates.

Serve with lime wedges, steamed rice, Asian greens and cold Asian beer.

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