• RJ Taylor

Thai Steamed Barramundi with Lime and Garlic

Iman Lau (@stellar.collision) from Markham won FIRST PLACE in our annual Springhills Fish recipe competition with this mix.

Chef Thompson Tran of Wooden Boat Seafood in Kitchener said: "This sounds like a winning plate to me! Accessible ingredients with a balanced flavour profile of sweet, salty, sour and spice that only takes 25 minutes to make; what’s not to like!"


  • ½ cup chicken stock

  • 1 tbsp honey

  • 4 tbsp lime juice (~2-3 limes)

  • 3 tbsp fish sauce

  • 10 cloves garlic, minced

  • 2-3 Thai bird’s eye chiles, chopped, depending on spice preferences

  • 1 small handful cilantro, chopped

  • 1 barramundi fillet


  1. Warm the chicken stock, then mix in honey, lime juice, fish sauce, garlic, chiles, and cilantro. Set sauce aside.

  2. Place the barramundi fillet onto a plate and steam for ~7-10 minutes, depending on the thickness of the fillet. You can check for doneness by sticking a butter knife into the thickest part of the fish, and if it enters the fish with no resistance, it’s done!

  3. Remove the barramundi from the steamer and transfer to a serving dish if desired. Pour the sauce over the fish and serve immediately with rice.

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