Fragrant Barramundi Fish Stock

3 hr



A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!
We chose to pair the barramundi fish bones with sliced ginger, spring onions and bay leaves, to create a very fragrant yet balanced taste. If you’re a fan, add in that tablespoon of hua tiao wine for that extra oomph. All in all, this is a perfect stock to pair your ingredients for your cooking needs!
That said, we are partnering with Kuhlbarra to giveaway 3 sets of Kuhlbarra Kuhl Reunion worth $88 and another $8 worth of barramundi bones each to 3 lucky winners! Click here to participate :-

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Adjust Servings
2sets of Kuhlbarra barramundi fish bone
5stalks spring onion
60g sliced ginger
3bay leaves
4liters of water
1tbsp hua tiao wine (optional)



Prepare a pot with 4 liters of boiling water
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Add 2 sets of Kuhlbarra barramundi fish bone, 5 stalks spring onion, 60g ginger slices, 3 bay leaves, and 1 tbsp hua tiao wine (optional)
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Simmer for at least 3 hours or more
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Skim soup foam every hour
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Remove fish bone and strain the rest of the ingredients from the stock
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Bring to boil and reduce stock to about 1 liter
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Leave to cool down, store in freezer or use immediately
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