Oven Steamed Fish with all the Gloriousness

Serves 2
Time 50 minutes


1 baby barramundi or small coral perch 

6 stalks of spring onion cut into threads – reserve some for serving

3cm piece of ginger cut into fine strips

3 cloves of garlic, thinly sliced

Coriander stalks, separated– reserve tops for serving


For the sauce:

4 tbsp light soy sauce 

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp water


Steamed rice, to serve


Preheat oven to 180°C. 

Place 2 slits on both sides of the fish – this helps the flavours seep into the flesh whilst steaming – tuck some ginger and garlic slices into these slits – 1-2 pieces per slit is plenty. 

Get a piece of foil large enough to wrap the entire fish and place on an oven bake tray – in the middle place half the spring onion, half coriander stalks, half the garlic and ginger as a bed for the fish to lie on. 

 Place the fish on the bed and place a few more of the spring onion, garlic, and ginger pieces inside the cavity -and the remaining coriander stalks- and place the remainder on top of the fish – ensure you leave a generous quantity of the spring onion threads for serving. 

Combine the sauce ingredients in a bowl and pour this over the fish – ensure the foil catches all the sauce – it should be almost like a boat within your oven baking dish. 

Fold the foil to ensure it is a solid seal – fold the edges. 

Bake for 30 minutes (or longer if a large fish to ensure cooked through). 

Serve by transferring the fish and sauce to a plate – spoon the sauce over and top with remaining onion and coriander leaves. 

 Serve with warm rice.