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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Steamed barramundi with soy sauce is a light dish with tender, fragrant fish meat blended with the salty, rich flavor from fermented soybeans. Let’s join TasteVN in the kitchen to make this delicious dish right away!
Ingredients for Steamed Barramundi with Soy Sauce Serves 3
Barramundi 500 gr Fermented soybeans 200 gr Vermicelli or glass noodles 100 gr Shiitake mushrooms 10 pieces (dried mushrooms) Wood ear mushrooms 5 pieces Green onions 3 stalks Onion 1 bulb Red onion 5 bulbs Coriander 3 stalks Chili 1 piece Ginger 1 bulb Oyster sauce 1/2 tablespoon Soy sauce 1/2 tablespoon Common seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder) Cooking oil a little
How to choose fresh ingredients
How to choose fresh barramundi
- For whole fish, you should choose healthy ones that move actively. Fresh barramundi usually has a slightly larger head and a pointed snout.
- You should also pay attention to choosing fish with intact dorsal and tail fins. Good fish have a round tail, gray body, and naturally silver belly.
How to choose delicious shiitake mushrooms
- The shape of fresh shiitake mushrooms looks like an umbrella, not bruised. You should choose mushrooms that are of medium size, with short stems, tightly closed caps, and a slightly yellow-brown color.
- Delicious shiitake mushrooms will be of medium size, not too large or too small.
How to choose dried wood ear mushrooms
- For dried black wood ear mushrooms, prioritize choosing pieces with large, thick ears and a base with few small mushrooms.
- The color of the mushrooms should be a dark amber, slightly shiny (for the top side of the mushroom) and coffee milk color (for the bottom side of the mushroom).
- Avoid choosing black wood ear mushrooms that look too dark, as this type may become mushy when soaked in water and is less crunchy.
-800x450.jpg "How to make richly flavored and delicious steamed barramundi, very easy to make 2")
Tools needed
Steamer, pan, knife, cutting board, bowl,…
How to Prepare Steamed Barramundi with Soy Sauce
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Prepare the Barramundi
Buy the fish, clean it, and rub salt to reduce the fishy smell. Then rinse thoroughly and let it drain.
Make small slits along the body of the fish so that when marinating, it will absorb the spices better.
How to Prepare Barramundi Without a Fishy Smell
- When buying barramundi, scale it, gut it, and remove the internal organs. Use lemon to gently rub the surface of the fish to clean off the slime, then rinse it immediately with water. Avoid rubbing the lemon for too long as it can cook the fish skin.
- If you don’t have lemon, you can rub it with salt or wash the fish with cold water mixed with a little alcohol or vinegar.
- Make sure to clean the blood from the fish’s backbone to reduce the fishy smell.
- Continue rinsing the fish with clean water once more, then place it in a colander to drain.
- Alternatively, you can buy pre-cleaned fish at the supermarket or reputable food stores to save time.
See details: How to Eliminate Fishy Smell
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Prepare other ingredients
Soak the vermicelli in warm water for about 6 minutes, then drain and cut into small pieces.
Cut the shiitake mushrooms into small pieces, soak the wood ear mushrooms in cold water until they soften, then cut into strips.
Finely chop the shallots, then cut the green onions, cilantro, and chili into small pieces. The green onion tops can be reserved for marinating the fish.
Peel and finely chop the ginger. Peel the onion and cut it into wedges.
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Make the sauce
Sauté the purple onion until golden in hot oil, add a bit of the sautéed oil to the noodles to prevent them from sticking.
Stir-fry the shiitake mushrooms and ginger over medium heat for about 1 minute. Add the separated soybean paste to the pan, then add the onion and green onions and stir well.
Add about 1.5 tablespoons of sugar, 1/4 teaspoon of monosodium glutamate, and 1/2 tablespoon of soy sauce to the pan. Then add another 1/2 tablespoon of oyster sauce, and stir well to blend the flavors.
For a richer flavor, add 1 tablespoon of soybean paste to the sauce.
Marinate the fish with the sauce just made for about 15 minutes.
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Steam the fish
Prepare a pot to steam the fish. Place the fish in and steam for about 50 minutes, then add the glass noodles.
Cover and steam for another 4 to 5 minutes. Continue adding green onions, cilantro, and chili to enhance the aroma of the dish, then turn off the heat to complete.
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Final Product
Remove the fish from the pot, sprinkle some pepper on the surface for a more delicious flavor. This dish is best served with hot white rice and a bowl of sweet and sour dipping sauce that you made yourself.
The fish is tender and sweet, perfectly cooked, not fishy, combined with the rich soy sauce, chewy rice noodles, and fresh sweet mushrooms will surely satisfy you.
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With the above sharing, TasteVN hopes you will gain more tips on how to make steamed barramundi with soy sauce deliciously, simply, and attractively!
*Refer to the recipe and images from the YouTube channel Delicious Meals Every Day.
