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Poached Barramundi with Greens PLUS 5 Other Healthy Fish Recipes

This simple 15 Minute Poached Barramundi recipe is a tasty and nutritious idea for a weeknight meal. Served with greens, steamed over the poaching fish, it almost makes for a one pot meal too. Low fat, gluten-free and dairy free. Oh, and fishy-smell-free!

Poached Barramundi with Steamed Greens

I love fish, but the other members of the family like their fish smell-free. And to be honest, if there is one thing I am not a big fan of is, in fact, the smell of fish that tends to hang around the house for hours after grilling or frying. Although I have managed to make smell-free fried fish before…

Barramundi recipe with greens

This time, to make our dinner a little more odour-free I had decided to poach the barramundi. 

I love Asian inspired food, the simplicity of the cooking methods and flavours are fabulous. I especially adore the aromas of a masterstock – it’s sweet, salty, spicy and aromatic. Even though this is more of an instant version, it is still very satisfying. To add a little sweetness and complexity of flavours without using too much sugar I used The Stock Merchant‘s additive-free Sustainable Crab Stock, winner of the From The Sea Artisan award at the 2012 Delicious Produce Awards! It worked a treat. 

The whole barramundi recipe came together in 15 minutes. When I served it Mr Chipconnoisseur thought the 150g fillet was a little big but, to my surprise, he almost ended up licking his plate clean. As did I, while a bunch of my Instagram followers salivated over the dish there. I promised to post the recipe, so here it is.  

Poached Barramundi with Steamed Greens

PLUS here are of my Favourite Healthy Fish Recipes:

Poached Barramundi with Steamed Greens
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Poached Barramundi Recipe with Greens

This simple 15 Minute Poached Barramundi recipe is a tasty and nutritious idea for a weeknight meal. Served with greens, steamed over the poaching fish, it almost makes for a one pot meal too. Low fat, gluten-free and dairy free. Oh, and fishy-smell-free!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2


For the Masterstock:

  • 2 cups water
  • 1 cup Stock Merchant's Sustainable Crab Stock or vegetable or fish stock
  • 2 tbsp tamari
  • 2 tbsp 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 Barramundi fillets skin off - try to find a thicker cut, not tail cut, 150g / 5oz

To serve:

  • a few coriander leaves
  • chilli flakes optional


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.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook


Steph January 23, 2013 at 11:55 am

Wow! When I saw this on Instagram I loved it, and now knowing it’s so quick to make I love it even more. Question though, what did you do with the rest of the stock? I’m guessing there was some left over?

Suzanne Perazzini January 23, 2013 at 1:43 pm

I think I would be licking my plate clean too. If fish is super fresh just out of the ocean, it doesn’t smell fishy at all. But it’s hard to get it that fresh.

Eha January 23, 2013 at 3:38 pm

A lot of my food is steamed yet I have never had the good sense to poach ‘below’ and steam ‘up top’: fabulous idea! Have heard about the crab stock and have to see whether I can buy on line. Thanks you for the links also: am with all bar one and think I have tried some of the recipes recommended: shall check :) !

Bam's Kitchen January 23, 2013 at 10:44 pm

We eat a lot of Cantonese steamed fish and because of where I live I bet you know why. We live right next to the Aberdeen wet and fish market so why not? However, yes to have smell free fish is a plus. I like the simplicity of this dish and makesomething very similar as well, it is very healthy. Thanks for another beautiful dish. BAM

Nami | Just One Cookbook January 24, 2013 at 8:15 am

Super healthy and easy to cook! I usually set my rice on timer, so I love this kind of meal – perfect dinner for busy family! Thank you so much for including my link. It’s so kind of you. xo :)

Jasline (Foodie Baker) January 25, 2013 at 1:26 pm

I love eating fish but I have to agree, the smell of fried fish lingering in the house is definitely a headache for us! Your poached fish looks really easy and delicious! Beautiful photos!

rsmacaalay January 25, 2013 at 4:14 pm

Nice, really nice. Love the delicate flavours on this one

Anna @ The Littlest Anchovy January 26, 2013 at 12:33 am

Poaching is such a beautifully gentle way to enjoy fish isn’t it? this looks so lovely and I am going to enjoy checking out your other healthy fish recipes!

Amanda@ChewTown January 28, 2013 at 9:22 pm

I’m a lover of poached fish and yours looks so flavourful! I really need to start eating more fish, I always forget how easy it is to cook!

Christina @ The Hungry Australian February 5, 2013 at 1:35 am

Lovely, simple and healthy – just what the doctor ordered! I always buy more fish than I think I need as it is so easy to eat and digest. PS love those flower chopsticks :)

Martyna @ Wholesome Cook February 9, 2013 at 10:53 am

Hi Christina, I am with you on the fish front. I eat tuna or hot-smoked salmon most days for lunch and love the light flavours of fish. I think I got those chopsticks at HKG airport, but don’t hold me to that… I’ve got so many and can hardly recall where they all came from. *grin*

naomi February 27, 2013 at 8:56 pm

I just cooked this for myself and my husband (‘I don’t like fish’), but he loved it “it smells like a Chinese Restaurant in here”

Martyna @ Wholesome Cook February 27, 2013 at 9:03 pm

Wow, that’s so lovely to hear Naomi! :-) This dish has become a classic in our own house because we can’t agree on fish. Apart from this one! Thanks for stopping by to leave a note.

safety video April 17, 2013 at 8:49 am

Love this recipe! This site is amazing. Thx.

Kate July 21, 2014 at 8:06 pm

Absolutely delicious. Thank you for sharing


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