Steamed Barramundi with Minced Ginger and Chinese Celery

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Steamed Barramundi with Minced Ginger and Chinese CelerySteamed fish is one of the delicate recipes that requires careful handling both whiles cooking as well as while serving. Today's delicious steamed fish is packed with herbs and aromatic spices. If barramundi fish is not available in your area, use a freshwater fish to get the best results. If possible, instead of using regular salt, use rock salt to get the enhanced flavor. You must also make deep cuts so that the marinade is absorbed well by the fish. The leftovers of this tasty recipe can be deep fried in a seasoned batter of semolina, eggs, and breadcrumbs. This steamed fish is generally served with steamed or fried rice. I prefer to use a bamboo steamer for preparing such recipes to get an extremely pungent aroma.

Steamed Barramundi with Minced Ginger and Chinese Celery
Steamed Barramundi with Minced Ginger and Chinese Celery

Tender steamed barramundi fish

Try this lip-smacking steamed fish preparation which is flavored with loads of Chinese celery and minced ginger which gives it a unique and pungent flavor.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 4

  • 2 fresh barramundi fish
  • 2 to 3 stalks of Chinese celery
  • 2 stalks of spring onions
  • 5 to 6 Kaffir lime leaves
  • 50 gm ginger (finely minced)
  • 8 to 10 mint leaves
  • 2 to 3 garlic cloves (mashed)
  • pinch of white pepper powder
  • 1 green chili paste
  • 6 to 8 tsp extra virgin olive oil
  • rock salt to taste


  1. Wash both fishes under running water and make deep cuts with a sharp knife.
  2. Blend Chinese celery, spring onions, Kaffir lime leaves and mint leaves into a coarse paste.
  3. Take the blended paste in a bowl and add minced ginger, mashed garlic cloves, white pepper powder, green chili paste, rock salt and olive oil in it.
  4. Whip it with a spatula for 2 minutes so that all the ingredients blend with each other.
  5. Apply the aromatic marinade on the fish and make sure it goes deep in the cuts.
  6. Refrigerate the marinated fish for about 10 minutes.
  7. Place both the marinated fish on a banana leaf or in an aluminum foil.
  8. Place it carefully in a bamboo steamer or in a regular steamer and cook it for about 15 minutes.
  9. Let it cool down to room temperature and serve immediately with steamed rice.


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