Native ginger barramundi

Easy-to-make and bursting with flavour, these delicious fish and ginger parcels from Peter Wolfe, the free-ranging chef, are perfect for a light, summer meal. Pick up the ingredients at seafood and fresh produce markets right across the Sunshine Coast!

Catch Peter Wolfe cooking up a storm at the Ginger Flower and Food Festival at the Ginger Factory 20 to 22 January. 


  • 800g barramundi
  • 24 native ginger leaves 
  • 3 egg yolks
  • 1 jar of pickled ginger
  • 10 native peppercorns 
  • 200 grams butter
  • 6 tbsps potato starch 
  • 2 tsps white pepper 


Dust barramundi fillets with potato starch and white pepper.

Wrap the barramundi in ginger leaves.

Cook in a hot steamer until a skewer goes through the fish easily.

Crush the peppercorns and add 50ml of the ginger pickling juice.

Heat the mixture gently in a pan until the colour starts to change.

In a separate pan melt the butter over a medium heat.

Bring to boil a saucepan of water.

Place a glass bowl over the boiling water – ensuring that the water does not touch the base of the bowl. Add the egg yolks and pickled ginger juice mix. Whisk until thick and the consistency of double cream.

Remove the bowl from the heat and slowly whisk in the melted butter.

Open the leaf package and sprinkle fine strips of the pickled ginger on the fish, then cover with a generous serve of sauce.

barramundi ginger parcels
Pick up the ingredients from seafood and fresh produce markets right across the Sunshine Coast.