Steamed Barramundi Belly Roll

Fish
Mains

Easy Level:

Cook Time:

Servings:

1

Steamed fish is best eaten fresh, and using Kuhlbarra’s barramundi belly we created a dish that is not only healthy yet incredibly tasty all within 20 minutes. Pairing the fish with kai lan and shiitake mushrooms, we added a fish stock and abalone sauce that gives the dish its depth and flavour. The dish not only looks classy and it’s so easy everyone can make it at home.
Cook a few servings and serve them to your guests, and enjoy!
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 :- https://themeatmen.sg/kuhlbarra-giveaway

Ingredients

Adjust Servings
US / Metric
0.00
fish belly
0.00
fish belly
Pinch of salt and white pepper
Pinch of salt and white pepper
0.00
stalk
stalk
of kai lan (cut into 6cm strips)
0.00
stalk
stalk
of kai lan (cut into 6cm strips)
0.00
rehydrated shiitake mushroom (cut into strips)
0.00
rehydrated shiitake mushroom (cut into strips)
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
light soy sauce
0.00
tsp
tsp
hua tiao wine
0.00
tsp
tsp
hua tiao wine
0.00
g
g
ginger strands
0.00
g
g
ginger strands

Sauce

0.00
ml
ml
fish stock
0.00
ml
ml
fish stock
0.00
tbsp
tbsp
abalone sauce
0.00
tbsp
tbsp
abalone sauce
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
Pinch of white pepper
0.00
Pinch of white pepper

Steps

1

Cut 1 stalk of kai lan into 6cm strips
Cut 1 stalk of kai lan into 6cm strips
Mark as completed

2

Cut 1/2 rehydrated shiitake mushroom into strips
Cut 1/2 rehydrated shiitake mushroom into strips
Mark as completed

3

Season 1 fish belly with pinch salt and white pepper on the flesh side
Season 1 fish belly with pinch salt and white pepper on the flesh side
Mark as completed

4

Add kai lan and shiitake mushroom strips on fish belly
Add kai lan and shiitake mushroom strips on fish belly
Mark as completed

5

Then roll fish belly up skin side facing out, secure with toothpick
Then roll fish belly up skin side facing out, secure with toothpick
Mark as completed

6

Mix 1 tsp light soy sauce and 1 tsp hua tiao wine
Mix 1 tsp light soy sauce and 1 tsp hua tiao wine
Mark as completed

7

Spoon mixture over fish belly
Spoon mixture over fish belly
Mark as completed

8

Add 5g of ginger strands on top
Add 5g of ginger strands on top
Mark as completed

9

Steam fish belly from 6-7 mins
Steam fish belly from 6-7 mins
Mark as completed

10

Heat 50 ml fish stock in a wok
Heat 50 ml fish stock in a wok
Mark as completed

11

Add 2 tbsp abalone sauce, 1/2 tsp sugar, and pinch of white pepper
Add 2 tbsp abalone sauce, 1/2 tsp sugar, and pinch of white pepper
Mark as completed

12

Bring to boil and reduce
Bring to boil and reduce
Mark as completed

13

Pour sauce onto a deep plate
Pour sauce onto a deep plate
Mark as completed

14

Remove fish belly from steamer
Remove fish belly from steamer
Mark as completed

15

Remove toothpick place fish roll on top of sauce
Remove toothpick place fish roll on top of sauce
Mark as completed

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