Lemongrass and Shiitake Barramundi Skewers

Cook time:
Serves 4 Ingredients: 1/3 cup - Vegetable oil, 3 cups - Sliced shitake mushrooms, 1/2 cup - Brown sugar , 1 cup - Corn starch slurry (corn starch and cold water 1:2 ratio), 1 1/2 cups - Chicken stock or vegetable stock , 1/4 cup - Sesame oil, 1/4 cup - Fish sauce, 1/8 cup - Rice wine vinegar , 1 tablespoon - Chili flakes , 3 tablespoons - Minced garlic, 3 tbsp. - Minced ginger, 4 - 7 oz barramundi skin on filet, 4 - Half pieces lemongrass , 3 cups - White wine or chicken stock , Salt and pepper , 4 - Baby bok choy halved, 2 tablespoons - Sesame oil, 2 tablespoons - Lite soy sauce, 1/8 cup - Chicken or vegetable stock, Jasmine rice or sticky rice,
The Current Recipes
Chef Inspired

Lemongrass and Shitake Barramundi

  • 20m prep
  • 20m cook
  • Serves 4

Ingredients

Shitake Sauce
  • 1/3 cup Vegetable oil
  • 3 cups Sliced shitake mushrooms
  • 1/2 cup Brown sugar
  • 1 cup Corn starch slurry (corn starch and cold water 1:2 ratio)
  • 1 1/2 cups Chicken stock or vegetable stock
  • 1/4 cup Sesame oil
  • 1/4 cup Fish sauce
  • 1/8 cup Rice wine vinegar
  • 1 tablespoon Chili flakes
  • 3 tablespoons Minced garlic
  • 3 tbsp. Minced ginger
Lemongrass Shitake
  • 4 7 oz barramundi skin on filet
  • 4 Half pieces lemongrass
  • 3 cups White wine or chicken stock
  • Salt and pepper
Vegetables
  • 4 Baby bok choy halved
  • 2 tablespoons Sesame oil
  • 2 tablespoons Lite soy sauce
  • 1/8 cup Chicken or vegetable stock
Sides
  • Jasmine rice or sticky rice

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From a professional chef’s kitchen straight to your dinner table.

Jeff Mahony, Executive Chef of McCormick’s and Schmick’s, created a recipe that is easy enough for busy weeknight meals but still produces an impressive plate.

  1. Step 1: Make the Sauce In large sauté pan or sauce pan, heat vegetable oil to a smoke.
    Add the mushrooms and saute until golden brown.
    Add chili flakes and brown, add garlic and ginger saute until brown (do not burn).
    Add all ingredients except for slurry and return to a boil.
    Thickness of sauce may need to be adjusted, add more slurry to make it thicker or chicken stock to make sauce looser.
  2. Step 2: Make the Lemongrass Shitake
    Sharpen lemongrass into spear.
    Skewer Barramundi filet length wise and place in a shallow baking pan.
    Add stock or wine and roast in a 400 oven until done about 7-10 minutes.
  3. Step 3: Make the Vegetables
    In a saute pan on med-high heat, add sesame oil.
    Place Bok Choy, cut side down, in pan and saute for 1 minute.
    Add remaining ingredients and cover.
    Steam Bok Choy until just wilted about one minute.
  4. Plate your dinner like a pro Mold rice on a plate, place Barramundi on the rice, and place 2 halves of Bok Chow off to the side.  Glaze Barramundi with Mushroom sauce.
CHEF TIP

Fish is done when its flesh turns from translucent to opaque.

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