• Frewville
  • Pasadena
  • Foodland

Adelaide's finest supermarkets


• 1 whole barramundi

• 1 large knob ginger

• 2 spring onions

• 1 lemon

• 1 red chilli

• ¼ bunch coriander

For sauce

• 1/2 cup light soy sauce

• 1 tbsp dark soy sauce

• 1tsp sugar

• 1/2 tsp sesame oil


1) Place barramundi on a large heatproof plate. Make 3 deep diagonal cuts into flesh on each side. Rub inside and out with salt and pepper. Place sliced ginger and chopped spring onion in the body cavity.

2) Meanwhile bring all the sauce ingredients to the boil and leave to cool.

3) Next Half-fill a steamer (or wok with a steamer shelf) with water and heat over a high heat. Bring to a rapid boil. Place plate in steamer and steam fish for 10–15 minutes or until cooked through.

4) Garnish with lemon wedges, sliced chilli, spring onion and sprigs of coriander.

Pour sauce over before serving.

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