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    • Barramundi with Ginger and Soy

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Barramundi with Ginger and Soy is an incredibly flavorful and easy-to-prepare dish. It is a delicious combination of sweet, savoury, and spicy flavours that will tantalise your taste buds. Combining barramundi, soy sauce, ginger, garlic, sesame oil, and cilantro makes an unforgettable meal. This dish is perfect for any occasion, from a weeknight dinner to a special event. Plus, it's packed with essential nutrients, making it a healthy choice.
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    Ingredients

    • Barramundi fillets
    • 2 tablespoons vegetable oil
    • 2 tablespoons soy sauce
    • 1 teaspoon grated fresh ginger
    • 2 cloves garlic, minced
    • 1 teaspoon sesame oil
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped green onions
    • Salt and freshly ground black pepper to taste

    Method

    • Step-by-Step Method: Barramundi with Ginger and Soy
    • Pat the barramundi fillets dry with paper towels and season both sides lightly with salt and black pepper.
    • In a small bowl, mix the soy sauce, grated ginger, minced garlic, and sesame oil; set aside.
    • Place a large non-stick skillet or frying pan over medium-high heat.
    • Add the vegetable oil and heat until shimmering but not smoking.
    • Carefully lay the barramundi fillets in the skillet, skin side down if applicable.
    • Sear the fillets for 2–3 minutes until the skin is crisp and the edges turn opaque.
    • Flip the fillets gently and immediately pour the ginger-soy mixture over the fish.
    • Lower the heat to medium and let the fillets cook for another 2–3 minutes, basting occasionally with the pan sauce.
    • Check for doneness: the fish should flake easily with a fork and be just opaque in the thickest part.
    • While the fish finishes, chop the cilantro and green onions if not already prepared.
    • When the fish is done, use a spatula to carefully transfer the fillets to serving plates.
    • Spoon the pan sauce over the fillets.
    • Garnish with chopped cilantro and green onions.
    • Serve immediately, paired with steamed rice or sautéed greens if desired.
    • For presentation, arrange fillets slightly overlapping, scatter the herbs on top, and drizzle extra sauce carefully around the fish.
    • Serve hot and enjoy.