Asian Glazed Baked Barramundi (or other fish)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Servings
4
-
Calories
305 kcal
-
Course
Main Course
-
Cuisine
Asian
Asian Glazed Baked Barramundi (or other fish)
Description
Asian Glazed Baked Barramundi offers a distinctive combination of flavors from a blend of soy sauce, honey, black vinegar, and Asian spices, including Chinese five spice and Sichuan pepper. The glaze is thickened with cornstarch, allowing it to cling to the fish during baking and broiling. Baking at moderate heat cooks the fish gently, preserving its moisture, while the final broiling step caramelizes the glaze, creating a glossy, slightly charred surface. This method ensures the fish stays tender inside with a flavorful crust.
The recipe suits any firm white fish fillets about 2.5 cm thick, with barramundi being a prime choice. Common garnishes of sesame seeds, green onions curled by soaking, and red chili slices complement the savory glaze and add freshness. It is best served fresh to maintain the fish's texture and glaze consistency, as the recipe notes that leftovers may become soggy if reheated.
Substitutions in the glaze are indicated for ingredients like mirin, black vinegar, and chili paste, providing flexibility based on availability. Careful selection of soy sauce (avoiding dark or sweet soy) and fish types ensures balance and proper texture. The dish incorporates a unique aromatic profile, combining sweetness, acidity, and mild spiciness from the sambal oelek.
Ingredients
- 4 x 180g / 6oz barramundi fillet skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1
Glaze:
- 4 tsp cornstarch or cornflour
- 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 black vinegar Note 3, Chinese style, or rice vinegar
- 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)
- red chili large, 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
- Choose firm white fish fillets about 2.5 cm thick; avoid lean, small thin, or oily fish as they don’t suit this glaze or cooking method.
- Use light or all-purpose soy sauce instead of dark or sweet soy to keep the glaze balanced.
- Chinese black vinegar adds depth but rice vinegar is an acceptable substitute; cider vinegar can be used last resort.
- Mirin can be replaced with Chinese cooking wine, sake, or low sodium chicken stock as noted to maintain the glaze consistency.
- Sambal oelek or Sriracha can be used for mild heat; omit if you prefer no spiciness.
- Green onions can be sliced thin and curled by soaking in water before garnish for visual appeal.
- Eat the fish fresh as reheating may cause sogginess and overcooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
