Name: Asian Glazed Baked Barramundi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 x 180g / 6oz barramundi fillets, skinless and boneless (or other firm white fish fillets about 2.5cm / 1″ thick); 4 tsp cornflour / cornstarch; 2 tbsp water; 5 tbsp soy sauce (all-purpose or light soy sauce); 4 tbsp honey (or maple syrup or 5 tbsp brown sugar); 1 tbsp sesame oil; 1 tbsp Chinese black vinegar or rice vinegar; 1 tbsp mirin; 1 tsp sambal oelek (or other Asian chili paste/sauce); 1/2 tsp Chinese Five Spice; 1 clove garlic, finely minced; 1 tsp ginger, finely grated; 1/4 tsp Sichuan pepper (or white pepper); Sesame seeds; Green onions, sliced; Large red chili, finely sliced

Introduction

This Asian Glazed Baked Barramundi features tender, flaky fish coated in a sweet and savory glaze that’s full of vibrant flavors. It’s simple to prepare and makes for an elegant weeknight dinner or entertaining option. The combination of honey, soy, and spices creates a delicious caramelized finish.

The image shows pieces of glazed dark brown, shiny grilled fish fillets arranged close together on a white marbled surface. Each fillet is topped with thin green curled strips, bright red sliced chili peppers, and sprinkled with small white sesame seeds. There are slight spots of sauce around the fillets on the white marbled surface, adding texture and extra shine to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 x 180g / 6oz barramundi fillets, skinless and boneless (or other firm white fish fillets about 2.5cm / 1″ thick)

4 tsp cornflour / cornstarch

2 tbsp water

5 tbsp soy sauce (all-purpose or light soy sauce)

4 tbsp honey (or maple syrup, or 5 tbsp brown sugar)

1 tbsp sesame oil

1 tbsp Chinese black vinegar or rice vinegar

1 tbsp mirin

1 tsp sambal oelek (or other Asian chili paste/sauce)

1/2 tsp Chinese Five Spice

1 clove garlic, finely minced

1 tsp ginger, finely grated

1/4 tsp Sichuan pepper or white pepper

Sesame seeds, for garnish

Green onions, sliced, for garnish

Large red chili, finely sliced, for garnish

Instructions

Step 1: Preheat your oven to 180°C/350°F (160°C fan). Line a baking tray with parchment or baking paper and position the oven shelf in the middle.

Step 2: In a small bowl, mix the cornflour and water together to create a smooth slurry.

Step 3: Combine the soy sauce, honey, sesame oil, vinegar, mirin, sambal oelek, Chinese Five Spice, garlic, ginger, and Sichuan pepper in a small saucepan over medium-low heat. Let it simmer for 2 minutes.

Step 4: Stir the cornflour slurry into the saucepan. Continue cooking and stirring for another 2 minutes, until the glaze thickens to a paste-like consistency that will stick to the fish.

Step 5: Place the fish fillets on the prepared tray and generously brush the glaze over the top and sides of each fillet.

Step 6: Bake the fish for 15 minutes then switch the oven to broil/grill on high. Broil for 3 minutes to caramelize the glaze, watching carefully to prevent burning. Aim for an internal temperature of 55°C/131°F for medium doneness. The fish will continue to cook slightly while resting.

Step 7: Remove from the oven and transfer the fillets to serving plates. Allow them to rest for 5 minutes.

Step 8: Garnish with sliced green onions, red chili, and a sprinkle of sesame seeds before serving.

Tips & Variations

Use other firm white fish like cod, snapper, or halibut if you can’t find barramundi.

Adjust the chili paste to taste for more or less heat.

Try substituting honey with maple syrup or brown sugar for a different sweetness profile.

Serve with steamed rice and lightly sautéed greens for a balanced meal.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish fillets can be used but make sure to thaw them completely and pat dry before glazing and baking. This ensures even cooking and a nice glaze adherence.

What can I substitute for Chinese black vinegar?

If you don’t have Chinese black vinegar, rice vinegar is a good mild alternative. You can also mix a bit of balsamic vinegar with rice vinegar for a similar flavor complexity.