Steamed Barramundi with Ginger and Scallion

Cook time:
Serves 2 Ingredients: 2 - tablespoons tamari , 1/8 teaspoons - salt, 1/4 teaspoons - sugar, 2 1/2 tablespoons - canola oil, 1/2 tablespoon set aside to dress the fish, 2 - scallions, julienned in long thin strips, separate green ends from white tops, 2 tablespoons - ginger, julienned in long thin strips, 1 - small bunch cilantro, roughly chopped, 2 - whole barramundi fillets, 1 - bird’s eye chiles, thinly sliced, 1 cup - white rice, cooked, Parchment paper,
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Global Flavors

Steamed Barramundi
with Ginger and Scallion

  • 10m prep
  • 25m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Cold Beer

  • Perfect for Date Night

  • Perfect for Couples

Ingredients

2 tablespoons tamari
teaspoons salt
¼ teaspoons sugar
2.5 tablespoons rapeseed oil
1/2 tablespoon set aside to dress the fish
2 spring onion
julienned in long thin strips, separate green ends from white tops
2 tablespoons ginger
julienned in long thin strips
1 bunch cilantro (coriander herb)
small, roughly chopped
2 whole The Better Fish® Barramundi Skinless Fillets
1 birds eye chili pepper
thinly sliced
1 cup cooked white rice
cooked
parchment paper
Servings

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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