Easy to Make Ahead Thai Style Steamed Barramundi
Barramundi is the same as Sea Bass, I love how it’s easily found in any supermarket! I love this fish for it’s mild taste, making it highly suitable for many variation in sauces & seasonings. In this recipe, we’ll be preparing barramundi filets for steaming in Thai flavours!
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
400g barramundi filet
2 chilli padi, sliced thinly
2 garlic, minced
Coriander, chopped
Juice from 1 lime
2 - 2.5 TBSP fish sauce
3 TBSP hot water
1 - 1.5 tbsp (coconut) sugar
Notes
You may use a mix of big chillies and small chillies, feel free to add as much spice as you like!
Regular sugar works just fine, though coconut sugar gives a slightly smoky flavour. We’ve made this with regular sugar and all’s good!
To be honest, you don’t have to follow the measurements of our recipe, especially when all of us enjoy our food slightly differently. If you don’t like too much tang/sourness, don’t squeeze the whole lime. If you prefer strong garlic flavours, add more minced garlic:) You can taste before adding it to the raw fish, so feel free to experiment!
Method
In a bowl, add all the dry ingredients, then wet ingredients
Mix well as soon as hot water is added to dissolve the sugar completely
Taste and adjust if needed. Add more water if it’s too salty, or more fish sauce or lime juice if it lacks flavour.
Pat dry barramundi filets with paper towel and place in a steaming dish, skin side down
Pour sauce over and use a spoon to make sure all the garlic, chillies and coriander are right on top of the fish. Spoon the sauce mixture over the fish as well.
Wrap the dish with cling wrap and make tiny holes with a fork
Steam for 8 - 12 minutes. This depends on the size and thickness of fish you are using, and the doneness you prefer.
Notes
Wrapping the dish with cling wrap is optional, but we always do this when we make steamed dishes
After cooking, you can still adjust the sauce. If it’s too salty from losing water during the cooking process, add more hot water to adjust the taste:)
This is such an easy dish to make on a busy day! You can keep the sauce in the fridge and use it to cook during the week too. We won’t recommend adding the sauce to the fish to sit in the fridge as fish meat might become overly seasoned overnight and longer.
