Steamed Barramundi with Chinese Ham

The smokiness of the Jinhua ham heightens the subtle sweetness of Kuhlbarra’s barramundi fish. The steamed barramundi fillets are juicy, flaky and simply just melts in your mouth. The splash of hot oil before serving binds the flavors and gives it a smooth finish. The taste of the fish, ham, mushroom and bamboo shoots in one bite is a burst of flavour that explodes to tasty goodness.
To get your fill of barramundi goodness this CNY, go to to just purchase directly and get it delivered to your home!
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Adjust Servings
500g Kuhlbarra barramundi
5Chinese mushrooms (soaked till soften)
100g Chinese Jinhua ham (thinly sliced)
2bamboo shoots (sliced ½ cm thick)
2tbsp Chinese rice wine
2tbsp Knife groundnut oil
½tsp oyster sauce
1tsp Knife reduced salt Thai fish sauce
½tsp sugar
¼tsp sesame oil
1tbsp Chinese rice wine



Slice barramundi 1 cm thickness
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Slice bamboo shoots and mushroom to ½ cm thickness
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Slice Chinese ham as thinly as possible
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Mix all the seasoning ingredients in a bowl well
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Blanch sliced bamboo shoots for 4 minutes
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Sprinkle Chinese rice wine on the Chinese ham and steam 5 minutes
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In a steaming platter, arrange sliced fish, Chinese ham, mushroom and bamboo shoot in this order. Repeat till it encircle the steaming platter
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Spoon over the seasoning sauce
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Steamed for 4 minutes, or till the fish is cooked
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Heat up 2 tbsp groundnut oil till smoking hot
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Pour hot oil over the fish
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Serve immediately
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