Culinary Uses & Everyday Applications
Whole frozen Barramundi is a versatile white fish suitable for steaming, baking, roasting, and a variety of Asian and Western seafood preparations.
🥢 Asian Steamed Fish
Steam whole with ginger, scallions, and soy sauce for a classic preparation that highlights the fish's mild flavor and delicate texture.
🔥 Oven-Roasted Barramundi
Roast whole with olive oil, garlic, and herbs until the skin is lightly crisp and the flesh is fully cooked and flakes easily.
🍲 Soups & Traditional Fish Dishes
Use whole Barramundi in fish soups, broths, escabeche, or other shared seafood dishes where the fish can be served directly from the cooking vessel.
How to prepare & cook whole barramundi
01Thaw & Prepare: Thaw overnight in the refrigerator. For faster thawing, place the fish in a sealed, leak-proof bag and thaw under cold running water. Pat dry with paper towels and make several shallow diagonal slashes on both sides of the fish to promote more even cooking.
02Steam or Bake: Cook using your preferred method:
- Steam: Steam over simmering water until the thickest part of the flesh reaches 63°C (145°F) and the flesh is opaque and flakes easily with a fork.
- Bake with Foil: Preheat the oven to 180°C (350°F). Season the fish as desired, brush with oil, wrap loosely in foil, and bake for approximately 35 minutes, or until the thickest part reaches 63°C (145°F).
- Roast Without Foil: Preheat the oven to 200°C (400°F). Season the fish as desired, brush with oil, and roast for approximately 25 minutes, or until the thickest part reaches 63°C (145°F) and the flesh flakes easily.
03Rest Before Serving: Let the cooked fish rest for 2–3 minutes before serving. The flesh should be opaque and separate easily with a fork. Use a food thermometer to verify the internal temperature where possible.
*Cooking times are approximate and vary depending on fish size, thickness, starting temperature, and cooking method. Use internal temperature as the final guide.
Recipe: Ginger-Soy Steamed Whole Barramundi with Sesame Oil
10 min Prep | 20 min Cook | Sharing Dish
Ingredients
- 1 whole GERALD.ph Barramundi, (thawed)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 5 cm piece fresh ginger, thinly julienned
- 3 stalks green onions/scallions, sliced long
- 1 tbsp cooking rice wine (optional)
- Fresh cilantro for garnish (optional)
Directions
01Thaw and prepare the fish according to the preparation instructions above.
02Place the fish on a heatproof plate. Add half of the ginger to the cavity and over the fish. Drizzle with rice wine if using.
03Steam over simmering water until the thickest part reaches 63°C (145°F) and the flesh is opaque and flakes easily with a fork.
04Carefully remove any accumulated liquid from the plate. Top with the remaining ginger and scallions.
05Heat the sesame oil until hot and drizzle over the ginger and scallions. Finish with the soy sauce and garnish with cilantro if desired.
| Reference Nutritional Values (raw, edible flesh) | Per 100 g | % DV* |
| Calories | 125 kcal | 6% |
| Total Fat | 5.3 g | 7% |
| Sodium | 56 mg | 2% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | — |
| Protein | 19.2 g | — |
| Calcium | 115 mg | 9% |
| Iron | 1 mg | 6% |
| Omega-3 (polyunsaturated fatty acids) | 187 mg | — |
*Percent values are based on a 2000-calorie diet.
Storage
Proper frozen storage helps maintain product quality.
01Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Keep in the original packaging until thawing to help minimize moisture loss and reduce the risk of freezer burn.
03Delivered Frozen: Delivered via cold-chain logistics across Metro Manila or available for pickup in Makati City.
Shelf Life
Refer to the product packaging for the applicable best-before date.
01Frozen Storage: Store at −18°C (0°F) or below and consume before the best-before date indicated on the packaging.
02After Thawing: Thaw under refrigeration and use within 24 hours for best quality. Keep the fish in a tray or container to catch any liquid released during thawing. Avoid refreezing after it has been completely thawed.
03After Cooking: Refrigerate leftover cooked salmon in an airtight container and consume within 2 days.
