Poached Barramundi Fish with Greens
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This simple 15-minute poached barramundi recipe is a tasty and nutritious idea for a weeknight meal, served with steamed greens.
Ingredients
For the Masterstock:
- 2 cups (480 ml) water
- 1 cup (240 ml) Stock Merchant's Sustainable Crab Stock OR gluten-free vegetable stock
- 2 tbsp (30 ml) Tamari
- 2 tbsp (30 ml) fish sauce
- 2 tsp ground ginger
- 1 tsp Chinese five spice
- 1 tsp brown sugar
For the Steamed Greens:
- 4 broccolini stems
- 8 snow peas, trimmed
- a handful of green beans, trimmed
For the Poached Fish:
- 2 (150g / 5oz) Barramundi fillets, skin off - try to find a thicker cut, not tail cut
To serve:
- a few coriander leaves
- (optional: chilli flakes)
Instructions
To make the Masterstock:
- Place all Masterstock ingredients in a saucepan large enough to hold your fish fillets inside and steamer basket on top of it later. Bring to a boil over medium heat.
- In the meantime, prepare your Greens for steaming:
- Slice beans and snow peas in half then again in half lengthways. Trim broccolini stems by about 1/2 an inch. Cut in half across.
To Poach the Fish and Steam your Greens:
- Once the stock has come up to the boil, reduce heat to a simmer and gently place barramundi fillets in the stock.
- Place greens in a steamer basket and place on top of the pan. Cover with a lid and allow both to cook for about 8 minutes.
To serve:
- Divide steamed greens between serving bowls. Gently lift the fish out of the stock and place on top of the greens – the fish will be very tender, you might need a long spatula to do this.
- Pour stock over the dish and dress with some coriander leaves. (Spirnkle with chilli, if using). Serve warm.
Notes
- For a gluten-free option, ensure your Tamari and stock are certified gluten-free.
- You can substitute barramundi with another white fish if preferred.
- Leftover Masterstock can be stored in the fridge for up to a week and reused for poaching other proteins.
- Serve immediately for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 1200 mg
- Fat: 8 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 70 mg
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Frequently Asked Questions
What is a Masterstock and can I reuse it?
The Masterstock here is a seasoned poaching liquid made from water, crab or vegetable stock, Tamari, fish sauce, ginger, Chinese five spice, and brown sugar. The notes say leftover Masterstock can be stored in the fridge for up to a week and reused for poaching other proteins.
Why does the recipe specify a thicker-cut barramundi fillet rather than the tail?
A thicker-cut fillet poaches more evenly and stays moist throughout the 8-minute cook time. A thin tail cut would overcook before the greens finish steaming on top.
Can I substitute barramundi with another fish?
Yes — the notes say you can substitute barramundi with another white fish if preferred. Any firm, mild white fillet of similar thickness (about 150 g / 5 oz) will work in the same Masterstock and cook time. 
