Description
This Asian Glazed Baked Barramundi recipe features tender, flaky barramundi fillets coated in a flavorful, sticky glaze made from soy sauce, honey, Chinese black vinegar, mirin, and a blend of aromatic spices. The fillets are baked until just cooked, then briefly broiled to caramelize the surface, resulting in a deliciously glazed fish dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Fish
- 4 x 180g / 6oz barramundi fillets, skinless and boneless (or other firm white fish fillets about 2.5cm / 1″ thick)
Glaze
- 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)
Garnish
- Sesame seeds
- Green onions, sliced
- Large red chili, finely sliced
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Line a baking tray with parchment paper and position the oven shelf in the middle.
- Prepare Cornflour Slurry: In a small bowl, mix 4 teaspoons of cornflour with 2 tablespoons of water until smooth. This slurry will help thicken the glaze.
- Make the Glaze: Combine soy sauce, honey, sesame oil, Chinese black vinegar, mirin, sambal oelek, Chinese Five Spice, minced garlic, grated ginger, and Sichuan pepper in a small saucepan over medium-low heat. Simmer for 2 minutes. Stir in the cornflour slurry and continue cooking for another 2 minutes until the mixture thickens into a thick paste that will adhere to the fish.
- Glaze the Fish: Place the barramundi fillets on the prepared tray. Use a brush or dab the thick glaze generously on the top and sides of each fillet.
- Bake and Broil: Bake the fish in the preheated oven for 15 minutes. Then switch the oven to broil/grill on high heat and cook for an additional 3 minutes to caramelize the glaze, giving a beautiful sticky finish. Aim for an internal fish temperature of 55°C/131°F for medium doneness. The fish will continue to cook slightly during resting.
- Rest and Garnish: Remove the fish from the oven and transfer to serving plates. Let them rest for 5 minutes. Garnish with sliced green onions, red chili, and sesame seeds. Serve with sides like coconut rice and cucumber salad if desired.
Notes
- You can substitute barramundi with any firm white fish fillets about 2.5 cm thick, such as cod or snapper.
- Use light soy sauce for a less salty taste, or all-purpose soy sauce for a richer flavor.
- Chinese black vinegar adds depth and tang; rice vinegar can be used as a milder alternative.
- Mirin provides subtle sweetness; if unavailable, a tablespoon of sugar can substitute.
- Sambal oelek can be replaced with any preferred Asian chili paste for desired heat level.
- Chinese Five Spice can be found in Asian grocery stores or substituted with equal parts ground cinnamon, cloves, fennel seeds, star anise, and peppercorns.
- Sichuan pepper adds unique floral and citrus notes; white pepper can be used instead.
- Garnish enhances flavor and appearance; adjust chili amount to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Barramundi, Asian glaze, baked fish, honey soy fish, Chinese black vinegar, sesame oil, healthy fish recipe
