Global Flavors
Steamed Barramundi
with Ginger and Scallion
- 10m prep
- 25m cook
- Serves 2
Steamed Barramundi
-
RECIPE CREATED BY
Friends & Family -
Pairs with Cold Beer
-
Perfect for Date Night
-
Perfect for Couples
Ingredients
2
tablespoons
tamari
⅛
teaspoons
salt
¼
teaspoons
sugar
2.5
tablespoons
rapeseed oil
1/2 tablespoon set aside to dress the fish
1/2 tablespoon set aside to dress the fish
2
spring onion
julienned in long thin strips, separate green ends from white tops
julienned in long thin strips, separate green ends from white tops
2
tablespoons
ginger
julienned in long thin strips
julienned in long thin strips
1
bunch
cilantro (coriander herb)
small, roughly chopped
small, roughly chopped
2
whole
The Better Fish® Barramundi Skinless Fillets
1
birds eye chili pepper
thinly sliced
thinly sliced
1
cup
cooked white rice
cooked
cooked
parchment paper
Nutrition per serving
| Calories | 414.01kcal | 21% |
|---|---|---|
| Fat | 19.07 | 27% |
| Carbs | 22.7 | 9% |
| Sugars | 1.57 | 2% |
| Protein | 36.72 | 73% |
| Sodium | 1410.07mg | 71% |
| Fiber | 2.01 | 7% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 414.01kcal | 21% |
|---|---|---|
| Fat | 19.07 | 27% |
| Saturated Fat | 2.16 | 11% |
| Trans Fat | 0.07 | 7% |
| Monounsaturated Fat | 10.89 | 1089% |
| Polyunsaturated Fat | 4.89 | 489% |
| Carbs | 22.7 | 9% |
| Fiber | 2.01 | 7% |
| Sugars | 1.57 | 2% |
| Protein | 36.72 | 73% |
| Cholesterol | 85.05mg | 28% |
| Sodium | 1410.07mg | 71% |
| Calcium | 41.73mg | 5% |
| Magnesium | 21.29mg | 6% |
% Daily Value*
| Potassium | 764.36mg | 22% |
|---|---|---|
| Iron | 1.11mg | 8% |
| Zinc | 0.59mg | 6% |
| Phosphorus | 45.63mg | 7% |
| Vitamin A | 371.81mkg | 46% |
| Thiamin B1 | 0.05mg | 5% |
| Riboflavin B2 | 0.08mg | 6% |
| Niacin B3 | 1.27mg | 8% |
| Vitamin B6 | 0.1mg | 7% |
| Folic Acid B9 | 24.29mkg | 12% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 11.28mg | 14% |
| Vitamin D | 15.31mkg | 306% |
| Vitamin E | 3.51mg | 29% |
| Vitamin K | 92.8mkg | 124% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
7.6
/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 2.01 | 7% DV |
| Protein 36.72 | 73% DV |
| Calcium 41.73mg | 5% DV |
| Magnesium 21.29mg | 6% DV |
| Potassium 764.36mg | 22% DV |
| Iron 1.11mg | 8% DV |
| Vitamin A 371.81mkg | 46% DV |
| Vitamin C 11.28mg | 14% DV |
Nutrients with negative impact
| Saturated Fat 2.16 | 11% DV |
| Trans Fat 0.07 | 7% DV |
| Carbs 22.7 | 9% DV |
| Sugars 1.57 | 2% DV |
| Cholesterol 85.05mg | 28% DV |
| Sodium 1410.07mg | 71% DV |
Serve Amazingly Aromatic Fish. Traditional steamed fish dishes are usually made in a steamer basket over a wok, but this recipe will leverage the en papillote method to achieve the same result. Simple and fuss-free, you’ll love just how well the flaky and tender barramundi pairs with this sweet-salty-spicy sauce. Recipe, food styling and photography by Linda Schneider.
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Combine the tamari, salt, sugar, and 2 tablespoons water in a small bowl. Stir to combine.
Step 3
Put each fish fillet in a large square of parchment paper, making sure the parchment is big enough to fold over the fish. Top each filet with 1/4 teaspoon of the tamari mixture and 1/4 teaspoon of canola oil. Fold the parchment over the fish and seal by making tiny folds over the edge. Make sure to fold tightly as you’ll want the fish to steam in the parcel. Place the parcels on a sheet tray and bake for 10-11 mins.
Step 4
Transfer the fish to a serving plate. Spread the cilantro and about one-third of the green parts of the scallion on top of the steamed fish.
Step 5
Heat a small saucepan over medium-high heat. Add the oil. When hot, add the ginger and let it brown lightly, about 1 minute. Add the rest of the scallions and chiles. Let sizzle for 30 seconds. Add the soy mixture to the saucepan and keep the heat on high for another 30 seconds. Remove from the heat and spoon the mixture over the fish. Serve with white rice.
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