Asian Glazed Baked Barramundi (or other fish)
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
4
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Calories
305 kcal
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Course
Main Course
-
Cuisine
Asian
Asian Glazed Baked Barramundi (or other fish)
Report
Recipe video above. Banish boring baked fish with this sweet n' savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.
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Ingredients
- 4 x 180g / 6oz barramundi fillets , skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1)
Glaze:
- 4 tsp cornflour / cornstarch
- 2 tbsp water
- 5 tbsp soy sauce , all-purpose or light soy sauce (Note 2)
- 4 tbsp honey (else maple syrup or 5 tbsp brown sugar)
- 1 tbsp sesame oil
- 1 tbsp Chinese black vinegar or rice vinegar (Note 3)
- 1 tbsp mirin (Note 4)
- 1 tsp sambal oelek , or other Asian chilli paste / sauce (Note 5)
- 1/2 tsp Chinese five spice (Note 6)
- 1 clove garlic , finely minced
- 1 tsp ginger , finely grated
- 1/4 tsp Sichuan pepper , or white pepper (Note 7)
Garnishes
- sesame seeds
- green onions (Note 8)
- Large red chilli, finely sliced
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
- Cornflour slurry: Mix water and cornflour in a small bowl.
- Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste – thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
- Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
- Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
- Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.
Notes
- Fish fillets suitable for this recipe - any firm white fish fillets that are ~2.5cm/1" thick:
- Avoid: lean fish (swordfish, tuna, kingfish), small thin fish fillets (bream, dory), long narrow fish (cod), oily fish (mackerel, sardines). See in post for more extensive list.
- Soy sauce – Do not use dark soy sauce (too strong) or sweet soy sauce (too sweet). More on different soy sauces here.
- Chinese black vinegar, like balsamic vinegar, is dark and has more flavour than regular vinegars. You can sub with plain rice vinegar. As a last resort, you can also sub with cider vinegar.
- Mirin is type of sweet Japanese cooking wine, widely available these days in the Asian section of everyday supermarkets. Substitute with (best option first): Chinese cooking wine, Japanese cooking sake, 3 tbsp low sodium chicken stock (glaze will take longer to thicken).
- Sriracha or other chilli paste will be a perfectly good substitute to add a bit of warmth into the glaze. If you're concerned about spiciness, just leave it out.
- Chinese Five Spice – A premix of 5 spices, frequently used in Chinese cooking. Widely available these days in everyday grocery stores.
- Sichuan Pepper – Gives a unique numbing spiciness to dishes. Substitute with white pepper. You can also leave out if you're concerned about spiciness.
- Green onion garnish – This is how I prepared the curly green onion pictured in the photos: Finely slice the green part on an angle to form long strips. Place in a bowl of water and refrigerate for 15 to 30 minutes. The longer it stays, the curlier it becomes. If you leave it overnight, you will end up with tight ringlets!!
- Storage – Fish doesn't keep or reheat well. While it can be done, it will inevitably become soggy and potentially overcook on reheat. Best to eat fresh.
- Jewfish (mulloway)
- Snapper (if a large fish)
- Tilapia – the thick part (reduce oven cook time to 12 minutes)
- Cod (any)
- Grouper
- Monkfish
- Halibut
- Pollock (aka Coley)
- Ling
- Emperor (grouper)
- Stripe bass (not all bass is suitable), hake, gummy shark
- Salmon or ocean trout also work but there might be too much flavour going on as the glaze is quite intense!
Nutrition Information
Show Details
Calories
305cal
(15%)
Carbohydrates
23g
(8%)
Protein
39g
(78%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
67mg
(22%)
Sodium
1406mg
(59%)
Potassium
822mg
(23%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
192IU
(4%)
Vitamin C
3mg
(3%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305cal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 39g | 78% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 1406mg | 59% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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