Steamed barramundi with salsa verde & mash

Steamed barramundi with salsa verde & mash
  • 0:15 Prep
  • 0:25 Cook
  • 2 Servings
  • Capable cooks

Add flavour to steamed barramundi and boiled potatoes with a dollop of fresh salsa verde.

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Cooking for 1 or 2, Nutrition information


  • 2 large (about 400g) sebago (brushed) potatoes, peeled, quartered
  • 2 (about 180g each, 1.5cm-thick) barramundi pieces
  • 1 1/2 tablespoons light soy milk
  • 1 1/2 teaspoons extra virgin olive oil
  • Salt & freshly ground black pepper
  • Steamed green vegetables, to serve
  • Lemon zest, to serve

Salsa verde

  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1/3 cup fresh continental parsley leaves
  • 2 teaspoons drained capers
  • 1 garlic clove, crushed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt & freshly ground black pepper


  • Step 1
    To make the salsa verde, place the mint, basil, parsley, capers and garlic in a food processor and process until finely chopped. Add the oil, lemon juice and mustard and process until well combined. Taste and season with salt and pepper.
  • Step 2
    Cook the potato in a large wok of boiling water, covered, for 15 minutes.
  • Step 3
    Place a piece of non-stick baking paper in the base of a bamboo steamer. Add the fish to the steamer. Cover and place over the wok with potato. Cook for 5-6 minutes or until just cooked through. Remove steamer from the wok.
  • Step 4
    Drain the potato and return to the wok with the soy milk and oil. Use a potato masher or fork to mash until smooth. Season with salt and pepper.
  • Step 5
    Divide mash among serving plates. Top with steamed greens, fish, salsa verde and lemon zest to serve.

  • High protein
  • Low carb


  • 2055 kj


  • 16g

    Fat Total

  • 2g

    Saturated Fat

  • 7g


  • 53g


  • 32g

    Carbs (total)

All nutrition values are per serve
  • Author: Jan Purser
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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