Lemongrass and Ginger Grilled Barramundi with Bok Choy
SouthEast Asian Style Barramundi Recipe.
Dive into the vibrant flavours of Southeast Asia with this lemongrass and ginger-grilled barramundi.
The fish is marinated in a fragrant blend of lemongrass, ginger, garlic, and soy sauce, then perfectly grilled.
The dish includes bok choy, a leafy green vegetable stir-fried with sesame oil and soy sauce. It is light, refreshing, and packed with flavor.
Marinate the fish and cook it skin side down for an extra crispy skin. When the fish is halfway cooked, start stir-frying the bok choy.
Add the marinade in the last minute to heat it through. Serve it similarly to this image.
Crispy Skin Barramundi with Lemongrass & Ginger – An Asian Fusion Delight
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- Large oven-proof skillet
- Small mixing bowl
- Whisk
- Paper towels
- Wok or large skillet
- Fish spatula
Ingredients
- 800 grams Barramundi fillets skin on (4 fillets, about 200 grams each)
- 40 ml oil vegetable
- 20 ml Soy sauce
- 20 grams Lemongrass finely chopped
- 20 grams Ginger finely chopped
- 2 cloves Garlic minced
- 10 grams Salt
- 5 grams Black pepper
- 2 kilograms Bok choy washed and trimmed
- 20 ml Sesame oil
- 20 ml Soy sauce
- 10 grams Sesame seeds
- 4 each Lemon wedges for serving (optional)
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Pat the barramundi fillets dry with paper towels.800 grams Barramundi fillets
- In a small bowl, whisk together the vegetable oil, soy sauce, lemongrass, ginger, garlic, salt, and pepper.40 ml oil
- Marinate the barramundi fillets in the mixture for 15 minutes.
- Heat a large oven-proof skillet over medium heat. Add the barramundi fillets, skin side down, and cook for 4 minutes or until the skin is golden brown and crispy.
- Carefully flip the barramundi fillets and transfer the skillet to the oven. Bake for 12 minutes or until the fish is cooked through.
- While the fish is baking, heat the sesame oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2-3 minutes, or until just wilted.
- Stir in the soy sauce and sesame seeds.
- To serve, place the bok choy on a plate and top with the barramundi fillets. Garnish with the lemon wedges, if desired.4 each Lemon wedges
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Recipe Notes:
For extra crispy skin, Score the skin of the barramundi fillets lightly before marinating.To prevent sticking, Ensure the skillet is hot before adding the fish.
Alternative fish: You can substitute other firm white fish fillets, such as snapper or cod, for barramundi.
Vegetarian option: Replace the barramundi with firm tofu, cut into similar-sized pieces. Marinate and cook as directed.
Related Recipe Suggestions:
Steamed Jasmine RiceAsian Slaw with Sesame Dressing
Grilled Pineapple with Chili and Lime
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