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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  • Servings: 1

  • Time: 15 min

  • Skill: Easy


  1. 1 fish belly

  2. Pinch of salt and white pepper

  3. 1 stalk of kai lan (cut into 6cm strips)

  4. 1/2 rehydrated shiitake mushroom (cut into strips)

  5. 1 tsp light soy sauce

  6. 1 tsp hua tiao wine

  7. 5g ginger strands


  1. 50ml fish stock

  2. 2 tbsp abalone sauce

  3. 1/2 tsp sugar

  4. Pinch of white pepper


  1. Cut 1 stalk of kai lan into 6cm strips

  2. Cut 1/2 rehydrated shiitake mushroom into strips

  3. Season 1 fish belly with pinch salt and white pepper on the flesh side

  4. Add kai lan and shiitake mushroom strips on fish belly

  5. Then roll fish belly up skin side facing out, secure with toothpick

  6. Mix 1 tsp light soy sauce and 1 tsp hua tiao wine

  7. Spoon mixture over fish belly

  8. Add 5g of ginger strands on top

  9. Steam fish belly from 6-7 mins

  10. Heat 50 ml fish stock in a wok

  11. Add 2 tbsp abalone sauce, 1/2 tsp sugar, and pinch of white pepper

  12. Bring to boil and reduce

  13. Pour sauce onto a deep plate

  14. Remove fish belly from steamer

  15. Remove toothpick place fish roll on top of sauce

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