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Lemongrass Steamed Barramundi

Serves 4
Time 25 min
Enjoy over brown rice with more steamed vegetables on the side.
Ingredients
  • 3 stalks lemongrass
  • 2 tablespoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 3/4 pound barramundi fillet, cut into 4 pieces
  • 6 ounces shiitake mushrooms, stemmed, caps thinly sliced
  • 4 green onions, cut into 1-inch pieces
  • 1-inch piece fresh ginger, peeled and cut into thin matchsticks
  • 1 shallot, halved and thinly sliced
  • 2 teaspoons toasted sesame seeds
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Method

Peel back tough green husks from 1 stalk lemongrass. 

Finely grate enough of the tender core to equal 1/2 teaspoon; place in a small bowl. 

Whisk in vinegar, soy sauce and water. Set aside.

Chop all remaining lemongrass (including husks) into 2-inch pieces and place in the bottom of a steaming pot. 

Add enough water to come just below the bottom of the steaming rack; place over high heat and bring to a boil. 

Lower heat and simmer, covered, 5 minutes. 

Uncover pot, place barramundi on rack and sprinkle with mushrooms, green onions, ginger and shallot. 

Cover and steam just until fish is opaque and flakes when tested with a fork, 6 to 7 minutes. 

Transfer fish and vegetables to plates.

 Drizzle with vinegar mixture and sprinkle with sesame seeds.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 stalks lemongrass
  • 2 tablespoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 3/4 pound barramundi fillet, cut into 4 pieces
  • 6 ounces shiitake mushrooms, stemmed, caps thinly sliced
  • 4 green onions, cut into 1-inch pieces
  • 1-inch piece fresh ginger, peeled and cut into thin matchsticks
  • 1 shallot, halved and thinly sliced
  • 2 teaspoons toasted sesame seeds
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.