Protected: Steamed Australian Barramundi Fish with Chinese Flavors

Updated: August 12, 2019

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    In this article

      Written By Monica Straith

      About the Author

      Monica is AlgaeCal’s Content Marketing Coordinator. She completed her studies at The University of Wisconsin-Madison where she received a B.S. degree in Life Sciences Communication and a B.A. degree in Sociology. She also received certificates in Digital Studies and Leadership. Monica was an elite athlete and represented Canada numerous times with the Canadian Women’s National Soccer Team. Monica now uses her background in athletics and health to write for AlgaeCal. In her spare time she loves to workout, practice yoga and binge on Netflix shows!

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      1. Margie Hagen

        July 28, 2017 , 5:31 am

        I’m always nervous to heat oil to “hot” because of it becoming a trans-fat. Your comment?

        Also, is there a South African equivalent of Barramundi?

        Thank you for all your help.

      2. Monica

        July 28, 2017 , 8:22 am

        Hi Margie,

        According to West A Price, when you use cooking oil (of any kind) to fry foods it does not generate trans fat. That’s an untrue rumor. https://www.westonaprice.org/health-topics/know-your-fats/trans-fatty-acids-are-not-formed-by-heating-vegetable-oils/

        However, certain oils have different smoke points and heating higher than their smoke points will cause its chemical makeup to change. Avocado oil has a smoke point of 271°C or 520°F, which is significantly high.

        – Monica @ AlgaeCal

      3. Annalysa

        August 3, 2017 , 9:25 am

        I’ve never seen a barramundi in the US. Not even in Seattle, with its fish markets.

        What fish would be a good substitute here in the US?

      4. Monica

        August 3, 2017 , 11:05 am

        Hi Annalysa,

        Good point! If you can’t find Barramundi or Sea Bass, a great alternative would be Alaskan sablefish, which is also known as black cod. You may also get away with Mackerel, although it’s not as white of a fish and has a more distinct flavor.

        Hope that gives you a couple options ?

        – Monica @ AlgaeCal

      Written By Monica Straith

      About the Author

      Monica is AlgaeCal’s Content Marketing Coordinator. She completed her studies at The University of Wisconsin-Madison where she received a B.S. degree in Life Sciences Communication and a B.A. degree in Sociology. She also received certificates in Digital Studies and Leadership. Monica was an elite athlete and represented Canada numerous times with the Canadian Women’s National Soccer Team. Monica now uses her background in athletics and health to write for AlgaeCal. In her spare time she loves to workout, practice yoga and binge on Netflix shows!

      This article features advice from our industry experts to give you the best possible info through cutting-edge research.

      Lara Pizzorno
      MDiv, MA, LMT - Best-selling author of Healthy Bones Healthy You! and Your Bones; Editor of Longevity Medicine Review, and Senior Medical Editor for Integrative Medicine Advisors.,
      Dr. Liz Lipski
      PhD, CNS, FACN, IFMP, BCHN, LDN - Professor and Director of Academic Development, Nutrition programs in Clinical Nutrition at Maryland University of Integrative Health.,
      Dr. Loren Fishman
      MD, B.Phil.,(oxon.) - Medical Director of Manhattan Physical Medicine & Rehabilitation and Founder of the Yoga Injury Prevention Website.,
      Prof. Didier Hans
      PHD, MBA - Head of Research & Development Center of Bone Diseases, Lausanne University Hospital CHUV, Switzerland,
      About Our Advisory Board

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