Barramundi Fillets with Homemade Soy Ginger Sauce

15th June 2020

RECIPES 40 minutes Fish Dish

Prep 15 minutes

Cooking 25 minutes

Total 40 minutes

Servings 4

400g barramundi fillets*
3 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon soy sauce
Juice of 1 lime
1 teaspoon sugar
2 cloves garlic (chopped)
2 tablespoons ginger (chopped)
1 chilli padi (thinly sliced) (optional)
2 tablespoons corn flour
2 sprigs Thai coriander
200g cherry tomatoes*
Salt and pepper to taste
Microgreens for garnishing – radish China rose, classic Italian basil, radish sango, red shiso, amaranth red*

*Local produce

Step 1

In a small bowl, use a spoon to combine the fish sauce, soy sauce, sugar, lime juice, and chilli. Stir together until smooth and a glossy mixture forms, making sure that the sugar has dissolved and the chilli has been coated in sauce.

Step 2

Heat 1 tablespoon of vegetable oil in a cast-iron skillet or non-stick frying pan over medium-high heat. Add the chopped garlic and ginger and stir until browned. Remove from the heat and scrape the mixture into the bowl of sauce from Step 1.

Step 3

Dry the barramundi fish fillets with a paper towel. Lightly season the fillets with salt and pepper then evenly coat in corn flour. Return the skillet/pan to medium heat and drizzle over the 2 tablespoons of vegetable oil. Fry the barramundi fillets in batches until cooked through, approximately 8 - 10 minutes.

Step 4

Serve the barramundi fillet on a plate and pour over the homemade soy ginger sauce. Garnish with cherry tomatoes, coriander and microgreens. Serve hot.

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