Steamed barramundi with ginger and lime leaf

by Ed Halmagyi


  • 4 x 180g barramundi fillets
  • 5cm piece ginger, cut into fine batons
  • 2 cloves garlic, finely sliced
  • 2 Kaffir lime leaves, finely sliced
  • 2 limes, peeled and cut into segments
  • 2 green shallots, finely sliced
  • 2 Tbsp soy sauce
  • shredded wombok salad, to serve


1 Place each barramundi fillet on a square of non-stick baking paper and top with a mixture of ginger, garlic, Kaffir lime leaf, lime segments and shallots. Drizzle with soy, then fold up the paper to form a parcel.
2 Arrange the parcels in a steamer basket and cook over a pot of simmering water for 8 minutes, until just firm. Serve with shredded wombok salad.

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