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Kühlbarra: Locally farmed fish that’s drawing in the world
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Teochew-style Steamed Barramundi By Eric Low, Chef Owner of Lush Epicurean, Culinary Consultancy
Serves
4
Preparation Time
20 Mins
Level
Easy
Serves: 4 Preparation Time: 20 Mins Level: Easy

Ingredients

For Fish
4
200g Barramundi Portion
1/2 tsp
Salt
For Steaming
20g
Old Ginger; Sliced
15g
Dried Shitake Mushrooms; Soaked & Sliced
50g
Pork Fat; Sliced Thinly
1 pc
Red Chilli; Sliced
40g
Chaozhou Salted Mustard Greens; Soaked, Rinsed & Sliced
2 nos
Salted Plum
2 stalks
Spring Onions
1 nos
Tomato; Sliced into wedges
200ml
Chicken Broth
For Garnish
-
Lettuce Leaves
-
Coriander Leaves
-
White Pepper; to taste

Method

1.
Season barramundi with salt. Place fish on steaming tray.
2.
Add the steaming ingredients over the fish and pour in the chicken broth.
3.
Steam fish for 7 minutes under high heat.
4.
Serve steamed fish on a deep serving dish lined with lettuce leaves, and add a dash of white pepper. Garnish with coriander leaves before serving.