Steamed Barramundi Belly Roll

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 :-

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Adjust Servings
1fish belly
Pinch of salt and white pepper
1stalk of kai lan (cut into 6cm strips)
½rehydrated shiitake mushroom (cut into strips)
1tsp light soy sauce
1tsp hua tiao wine
5g ginger strands
50ml fish stock
2tbsp abalone sauce
½tsp sugar
Pinch of white pepper



Cut 1 stalk of kai lan into 6cm strips
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Cut 1/2 rehydrated shiitake mushroom into strips
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Season 1 fish belly with pinch salt and white pepper on the flesh side
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Add kai lan and shiitake mushroom strips on fish belly
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Then roll fish belly up skin side facing out, secure with toothpick
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Mix 1 tsp light soy sauce and 1 tsp hua tiao wine
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Spoon mixture over fish belly
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Add 5g of ginger strands on top
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Steam fish belly from 6-7 mins
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Heat 50 ml fish stock in a wok
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Add 2 tbsp abalone sauce, 1/2 tsp sugar, and pinch of white pepper
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Bring to boil and reduce
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Pour sauce onto a deep plate
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Remove fish belly from steamer
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Remove toothpick place fish roll on top of sauce
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