Steamed Barramundi w/ Ginger and Garlic Butter

Cook time 20 mins
Servings 2


1 knob of ginger

1 clove garlic

½ tsp. Sichuan pepper, toasted

150g of butter, brought to room temperature

2 x 150g pieces of Rockling or any white fish

½ tsp. sesame oil

1 tbs. soy

1 tbs. Shaoxing wine

Steamed Asian greens, to serve

Steamed Barramundi w/ Ginger and Garlic Butter


Mince the garlic and ginger and mix with the butter, Sichuan and a pinch of salt. Spread the butter mixture into the centre of a piece of cling film. Fold cling film over and then, holding the two ends, roll to form a cylinder shape. Refrigerate for 1 hour or until form.

Heat a steamer basket over a wok filled with water.

Combine the sesame oil, soy and Shaoxing wine in a small bowl. Place the fish fillets on to a plate that fits in the steamer and pour over the sauce. Steam for 5 minutes.

Once cooked slice two pieces of ginger and garlic butter and place on each piece of fish. Serve with Asian greens.