Fish Family friendly Main

Asian-style steamed whole barramundi

Name: Asian-style steamed whole barramundi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbs whole white peppercorns; 2 tbs grated fresh turmeric; 1 heaped tbs grated fresh ginger; 2 garlic cloves, finely chopped, plus 5 thinly sliced cloves; Juice of 2 limes, plus wedges to serve; 5 coriander roots (from a fresh bunch); 1.5kg whole barramundi, scaled, cleaned; Sunflower oil, to deep-fry; 1 onion, halved, thinly sliced; 10 dried long red chillies; 24 fresh curry leaves

Rate now

20m

30m

Jump to recipe

by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Barramundi cooks beautifully when it's cooked whole, on the bone, and these aromatics will take it to the next level.

1 tbs whole white peppercorns
2 tbs grated fresh turmeric
1 heaped tbs grated fresh ginger
2 garlic cloves, finely chopped, plus 5 thinly sliced cloves
Juice of 2 limes, plus wedges to serve
5 coriander roots (from a fresh bunch)
1.5kg whole barramundi, scaled, cleaned
Sunflower oil, to deep-fry
1 onion, halved, thinly sliced
10 dried long red chillies
24 fresh curry leaves

Method

1.

Pound peppercorns, turmeric, ginger, chopped garlic, juice and coriander roots to a rough paste using a mortar and pestle (or small processor). Score fish on both sides at 1cm intervals, then rub in paste.
2.

Invert 2 small heatproof plates in the base of a fish kettle or a large flameproof roasting pan. Pour about 2.5cm of boiling water into the fish kettle (you’ll need to place it over 2 burners). Bring to a simmer over medium heat. Place fish on kettle rack and lower onto plates, ensuring fish isn't touching water. Cover with a lid or foil and cook for 20-25 minutes, depending on size of the fish (topping up the water if necessary) until cooked through. Carefully remove fish and place on a long platter.
3.

Meanwhile, half-fill a small heavy-based saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when hot). Add onion and fry for 1-2 minutes until golden, then remove with a slotted spoon and drain on paper towel. Repeat with sliced garlic for 20 seconds until golden, then with chilli and curry leaves for 30 seconds until crisp. Carefully place the fish on a platter, top with fried ingredients and 2 tbs of the hot oil, then serve with lime.