15th June 2020

Barramundi Fillets with Homemade Soy Ginger Sauce

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.