A delightful and simple way to serve fresh barramundi. Steaming with ginger and spring onions allows the fish's best flavours to come out.
Delicious, but I had no idea what 'hot oil' was until now (it's smoking hot oil and chilli, cooled and bottled). Quick and easy. I'll be making this again. - 04 Jul 2016 (Review from Allrecipes UK & Ireland)