Food and cooking, Lifestyle

Barramundi with shiitake and straw mushrooms, ginger and shallots

… and in the blink of an eye, it’s Foodie Friday yet again!!


So this recipe is a total cheat.

It is a very slight variation in one of the Chinese New Year recipes I posted wa-ay back in March… but I have run short of time this week, and this is a dish I made recently because I harvested my home grown backyard ginger and had to use it fresh!!  This meant of course that I had original photos of the dish in my phone – so voila!

It is an easy, every day dish that can be whipped up rapidly and tastes really good.  My kids pick off the ginger though as it can be a little bit spicy for them (but I love it).


Charred barramundi with shiitake and straw mushrooms, ginger and shallots

This dish is really easy and quick to prep for dinner any night of the week whilst you steam the rice in the rice cooker!  This recipe would probably serve about 4 people if it were the only dish you were having with vegetables and rice.


  • 1 tbs light soy sauce
  • 2 tbs caster sugar
  • 2 tsp sesame oil
  • 1 tbs Shao Xing cooking wine (or dry sherry)
  • 5cm piece of fresh ginger, peeled and chopped into matchsticks
  • 600g of fresh Australian wild-caught barramundi (or alternative firm white fish fillets)
  • 2 cups of green vegetables to serve on the side (my kids love broccoli, but it isn’t typically Asian! For presentation reasons you can use bok choy, pak choy or choy sum)
  • 2 spring ondions, thinly sliced on a diagonal
  • 1 long fresh red chilli, sliced thinly on diagonal (for garnish – optional)
  • Can of shiitake mushrooms (or dried variety soaked in hot water for 1 hour) – sliced into thick strips
  • Can of straw mushrooms


  1. Fry the ginger in the wok in  a hot oil until crispy, then remove to paper towel and put aside
  2. Combine the first 4 ingredients in a bowl and whisk lightly with a forl until sugar dissolves
  3. Chop the fish into pieces of desired size (I like them to be about 2x3cm; easy to pick up with chopsticks! But whatever you like) and season with salt and pepper.
  4. Use the same oil (hot) as the ginger and pan fry until golden brown and almost cooked through.
  5. Add the mushrooms
  6. Add the soy sauce mixture and simmer for a further 1-2 minutes (until fish cooked through)
  7. Remove to a serving plate, garnish first with spring onion, then with chilli
  8. Serve with steamed rice.

Simple, fresh and delicious.


Sorry about the recycled recipe – but there’s nothing wrong with an “oldie but a goodie!”


xxDr Megs

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