Ginger and Shallot Barramundi

Serves 1


  • 1  barramundi fillet
  • 10g ginger, julienned
  • 1 eschallot, chopped into 3cm pieces
  • 1 ½ tbsp soy sauce
  • ¾ tsp sugar
  • 1 tsp corn flour
  • 2 tsp peanut oil



  1. Combine light soy sauce and sugar in a small bowl and set aside.
  2. Combine corn flour and 1 tablespoon of cold water in another bowl and set aside.
  3. Heat peanut oil in a pan over medium heat. Add the barramundi fillet skin side down and cook for 2 ½ minutes on each side. Remove the barramundi.
  4. Add the sauce mixture into the pan and add in ginger and eshallots. Sauté for 40 seconds.
  5. Pour the corn flour and water mixture into the sauce and mix for 5 seconds. Add the barramundi fillet back into the pan.
  6. Use a spoon to baste the top of the fillet with the sauce.
  7. Close the lid of the pan and reduce the heat to low. Let the fish cook for a further 2 minutes.
  8. Remove the lid and plate the fish. Pour the sauce, ginger and shallots over the fish and serve.



  • Best served with cooked jasmine rice.
  • Add 1 tsp chopped fresh chili with the ginger and eshallots for a spicy kick.

  • Date August 3, 2021
  • Tags Barramundi, Dinner