Whole poached Asian barramund

Serves 4


  • 1.5 kg/3lb 5 oz whole barramundi, scaled, gutted and gills removed


  • 250 ml/9 fl oz Shaoxing rice wine *
  • Thick, 3 cm/11/4 in piece ginger, peeled and julienned
  • 1/2 bunch of spring onions, sliced finely on the diagonal
  • 150 ml/51/2 fl oz light soy sauce


  • 2 teaspoons grated palm sugar
  • 2 teaspoons light soy sauce
  • 3 tablespoons yellow bean sauce or yellow bean paste
  • 500 g/1 lb 2 oz wing beans, blanched
  • 4 spring onions, chopped
  • 1/2 teaspoon sesame oil
  • coriander leaves, to garnish

* Shaoxing rice wine is a traditional Chinese yellow rice wine. If unavailable, dry sherry or vermouth may be substituted.


Score diagonal cuts across the thickest part of the barramundi, down to the bone, and place in a large shallow ceramic dish.
To make the marinade, combine the rice wine, ginger, spring onions and soy sauce and pour over the fish. Cover and refrigerate for 2–3 hours.

Place the fish in a large fish kettle or frying pan and pour over the marinade and enough water to cover. Bring to a simmer and cook gently for 20 minutes or until the largest spine can be pulled out easily.

Transfer the fish, reserving the poaching liquid, to a serving platter.

To make the sauce, combine the palm sugar and a little of the poaching water in a wok over a medium heat. Add the soy sauce and yellow bean sauce and stir. Add the wing beans and 100 ml/31/2 fl oz of the poaching liquid and bring to the boil for 2–3 minutes. Stir in the spring onions and sesame oil and pour over the fish. Garnish with coriander and serve.

Posted by c55 in : seafood, No Comments on Whole poached Asian barramund


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