4 x 200g pieces wild barramundi fillets
60ml (1/4 cup) Shaoxing cooking wine
80ml (1/3 cup) light soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
6cm piece ginger, peeled, finely shredded
2 spring onions, finely shredded
Cucumber and Tatsoi Salad
1 Lebanese cucumber, peeled, finely shredded
50g small Tatsoi leaves or baby spinach
1/2 celery heart, thinly sliced
1/4 (200g) small iceberg lettuce, very finely shredded
1 cup bean sprouts
75g red-skinned raw peanuts, roasted
1 tablespoon lemon juice


1. Scrunch sides of 4 squares of foil form little dishes with sides to contain liquid
2. Place a fish portion in each
3. Place dishes in a bamboo steamer over a saucepan of simmering water
4. Combine wine and 2 tablespoons soy sauce pour a little over fish
5. Cover and cook for 6 minutes or until just cooked through

1. Toss all the ingredients in a bowl with remaining soy sauce and the lemon juice
2. Place a little salad on each plate, top with fish
3. Spoon over a little of the cooking juice
4. Heat both oils in a small frying pan over medium heat until smoking
5. Add ginger and spring onions, then immediately pour over fish and serve


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