Steamed Barramundi Belly Roll

Steamed Barramundi Belly Roll Copy

With gai lan, shiitake, ginger and scallop sauce. A delicate yet umami-heavy dish, utilising the strip belly.


  • 4 Barramundi belly, strips (skin on)
  • Pinch Salt and Pepper
  • 4 Stalks of Gai Lan (Chinese broccoli (6cm strips)
  • 150g Shiitake Mushroom (strips)
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 20g Ginger strands
  • For Sauce
  • 200ml Fish Stock
  • 150ml Scallop Sauce
  • 2 tsp Sugar
  • 1/2 - 1 tsp white Pepper
  • Garnish
  • Ginger
  • Micro herbs


  • Step 1Season belly with salt and pepper.
  • Step 2Add gai lan and shiitake mushroom strips on fish belly. Roll fish belly skin side up and secure with toothpicks.
  • Step 3Mix light soy sauce and Shaoxing wine, spoon mixture over fish belly.
  • Step 4Add ginger strands on top. Steam fish belly for 6-7 mins.
  • Step 5Add scallop sauce, sugar and pepper to fish stock, bring to boil and reduce.
  • Step 6To serve, pour sauce onto a deep plate, remove toothpicks and place fish roll on top of sauce, garnish with micro herbs.

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