If you’re craving a dish that bursts with vibrant flavors and delicate textures, this Asian Glazed Baked Barramundi Recipe is an absolute game-changer. The succulent, flaky barramundi fillets are enrobed in a luscious, sticky glaze made from a perfect blend of soy sauce, honey, sesame oil, and a hint of spice, then baked to tender perfection and finished with a quick broil for that irresistible caramelized finish. It brings together the best of sweet, savory, and spicy in one simple yet stunning dish that feels special enough for guests but easy enough for a weeknight dinner. Trust me, once you try this Asian Glazed Baked Barramundi Recipe, it will become a fast favorite in your meal rotation.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity — each ingredient plays a pivotal role in creating a harmony of flavors and textures, from the glossy glaze to the aromatic spices. Here’s what you’ll need to bring this Asian Glazed Baked Barramundi Recipe to life:
- Barramundi fillets (skinless, boneless): Choose firm, thick fillets about 2.5 cm / 1″ thick for perfect baking without drying out.
- Cornflour (cornstarch): This helps thicken the glaze so it beautifully coats the fish instead of sliding off.
- Soy sauce (light or all-purpose): Provides that deep umami punch essential to the glaze’s flavor base.
- Honey (or maple syrup/brown sugar): Adds natural sweetness and creates that gorgeous shiny glaze.
- Sesame oil: Infuses a subtle nutty aroma that defines the dish.
- Chinese black vinegar or rice vinegar: Offers a gentle tang balancing the sweetness perfectly.
- Mirin: A touch of sweetness and complexity that elevates the flavor profile.
- Sambal oelek (or other Asian chili paste): Brings a vibrant heat without overpowering the delicate fish.
- Chinese Five Spice: Adds warmth and aromatic depth with its unique blend of spices.
- Garlic (minced): For a fragrant boost that pairs beautifully with ginger.
- Ginger (finely grated): Adds fresh zing and light spiciness.
- Sichuan pepper (or white pepper): Offers a subtle numbing spice that surprises and delights.
- Sesame seeds: For garnish, adding crunch and toasty notes.
- Green onions: Freshness and color to brighten up the finished plate.
- Large red chili (thinly sliced): Adds a pop of color and extra heat, optional but highly recommended.
How to Make Asian Glazed Baked Barramundi Recipe
Step 1: Prep Your Oven and Tray
Start by heating your oven to 180°C (350°F; 160°C fan). Line a baking tray with parchment paper for easy cleanup and set the oven rack in the middle position. This ensures your fish cooks evenly and the glaze crisps just right on top.
Step 2: Make the Cornflour Slurry
Mix 4 teaspoons of cornflour with 2 tablespoons of water in a small bowl until smooth. This slurry is crucial for thickening the glaze and giving it that perfect viscous texture that clings beautifully to your fish.
Step 3: Simmer and Thicken the Glaze
In a small saucepan, combine 5 tablespoons soy sauce, 4 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon Chinese black or rice vinegar, 1 tablespoon mirin, 1 teaspoon sambal oelek, 1/2 teaspoon Chinese Five Spice, 1 clove minced garlic, 1 teaspoon grated ginger, and 1/4 teaspoon Sichuan pepper. Simmer gently on medium-low heat for about 2 minutes. Then whisk in your cornflour slurry and continue cooking for another 2 minutes until the mixture thickens into a sticky glaze thick enough to cling to the fish when brushed on – not sliding off like syrup.
Step 4: Brush the Glaze on Barramundi
Arrange the barramundi fillets on your prepared tray. Using a brush or the back of a spoon, generously coat the top and sides of each fillet with the warm glaze. This layering locks in moisture and infuses each bite with incredible flavor.
Step 5: Bake and Broil to Perfection
Bake the glazed barramundi for 15 minutes until the fish is almost fully cooked and opaque throughout. Then switch your oven to broil (grill) on high and broil the fillets for about 3 minutes. This final step caramelizes the glaze surface, creating that irresistible golden finish packed with flavor and a slight crisp texture. Aim for an internal temperature of 55°C (131°F) for perfectly cooked, tender barramundi that will continue to gently cook as it rests.
Step 6: Garnish and Rest
Remove the fish from the oven and transfer to serving plates. Let it rest for about 5 minutes to let the juices settle. Garnish generously with toasted sesame seeds, thinly sliced green onions, and vibrant red chili slices for a punch of color and freshness that complements the rich glaze.
How to Serve Asian Glazed Baked Barramundi Recipe
Garnishes
Garnishing is not just about looks—it amps up flavor and texture. Sprinkle toasted sesame seeds for nuttiness, fresh green onions for crunch and brightness, and thinly sliced red chili for heat and color contrast. Each garnish creates a beautiful balance to the sweet and savory glaze.
Side Dishes
Serve this Asian Glazed Baked Barramundi Recipe alongside fluffy jasmine rice or fragrant coconut rice to soak up every bit of sauce. A crisp cucumber salad or steamed bok choy dressed lightly in soy and sesame oil provide refreshing, palate-cleansing greens. Stir-fried noodles or roasted baby bok choy also pair wonderfully for a full Asian-inspired feast.
Creative Ways to Present
Want to impress your guests? Present the fish atop a bed of wilted spinach or sautéed Asian greens for a vibrant plate. Garnish with edible flowers or microgreens for a modern twist, or serve family-style with larger platters allowing everyone to enjoy the sticky glaze goodness together. For casual dinners, wrap portions in banana leaves before baking to infuse a delicate aroma and create an impressive presentation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the cooked glazed barramundi in an airtight container in the refrigerator for up to 2 days. The glaze remains flavorful but it’s best enjoyed fresh for the optimum texture and taste experience.
Freezing
For longer storage, freeze cooked barramundi covered tightly in foil and then plastic wrap or a freezer bag for up to a month. When freezing, leaving off the garnish is best, adding fresh toppings after reheating.
Reheating
To reheat, place the fish on a baking sheet and warm in a 160°C (320°F) oven for 10-12 minutes until heated through. Avoid microwave reheating which can dry out the fish and diminish the glaze’s glossy appeal. A quick blast under the broiler for a minute or two can help restore that wonderful caramelized finish.
FAQs
Can I use other fish besides barramundi for this recipe?
Absolutely! This Asian Glazed Baked Barramundi Recipe works beautifully with any firm white fish like cod, snapper, or sea bass. The glaze complements these fish just as well, so feel free to substitute based on what’s freshest or most accessible.
Is there a vegetarian alternative to this glaze?
Yes, the glaze formula is versatile. You can brush it on grilled tofu or roasted vegetables for a savory-sweet Asian twist perfect for vegetarian meals.
How spicy is the sambal oelek in this recipe?
Sambal oelek provides a moderate amount of heat, adding a lively kick without overwhelming the dish. You can adjust the quantity or swap for a milder chili paste if preferred.
What is the purpose of mirin in the glaze?
Mirin adds subtle sweetness, depth, and a slight tang that balances the salty soy sauce and honey, enhancing the overall umami dimension of this Asian Glazed Baked Barramundi Recipe.
Can I prepare the glaze ahead of time?
Yes, you can make the glaze a day ahead. Store it in an airtight container in the refrigerator and gently reheat before applying to the fish. This saves time on busy days without sacrificing flavor.
Final Thoughts
This Asian Glazed Baked Barramundi Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create something extraordinary. It’s the kind of dish you’ll want to share with loved ones again and again because it’s delicious, approachable, and absolutely crowd-pleasing. Give it a try and bring a touch of gourmet Asian flavors to your table tonight!
Print
Asian Glazed Baked Barramundi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Low Fat
Description
This Asian Glazed Baked Barramundi features tender, flaky fish fillets brushed with a sweet and savory glaze made from soy sauce, honey, and aromatic spices, then baked and caramelized under the broiler for a perfect finish. This simple yet flavorful dish showcases the delicate texture of firm white fish, enhanced with sesame seeds, fresh green onions, and a touch of chili heat, making it an elegant and easy weeknight dinner.
Ingredients
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 (substitute 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 and Prepare Tray: Preheat your oven to 180°C/350°F (160°C fan). Line a baking tray with parchment paper and place the oven shelf in the middle position.
- Make Cornflour Slurry: In a small bowl, mix the cornflour and water together until smooth. This slurry will be used to thicken the glaze.
- Prepare the Glaze: Combine the soy sauce, honey, sesame oil, Chinese black vinegar, mirin, sambal oelek, Chinese Five Spice, garlic, ginger, and Sichuan pepper in a small saucepan. Heat over medium-low heat and let it simmer gently for 2 minutes. Stir in the cornflour slurry and continue cooking, stirring constantly, for another 2 minutes or until the glaze thickens into a paste that will cling to the fish.
- Glaze the Fish: Place the fish fillets on the lined baking tray. Use a brush or spoon to coat the top and sides of each fillet generously with the thickened glaze.
- Bake and Broil to Caramelize: Bake the glazed fish for 15 minutes at 180°C/350°F. Then switch the oven to broil/grill on high heat and cook for an additional 3 minutes to caramelize and slightly char the glaze. The internal temperature of the fish should reach 55°C/131°F for medium doneness, as it will continue to cook while resting.
- Rest and Garnish: Remove the fish from the oven and transfer it to serving plates. Let it rest for 5 minutes to allow juices to redistribute. Garnish with sliced green onions, red chili, and a sprinkle of sesame seeds as desired before serving.
Notes
- You can substitute barramundi with other firm white fish fillets like cod, snapper, or tilapia, ensuring similar thickness for even cooking.
- Light soy sauce provides a saltier, lighter flavor while all-purpose soy sauce is richer; adjust quantity if needed based on saltiness.
- If Chinese black vinegar is unavailable, rice vinegar is a good substitute to add tanginess.
- Mirin adds a sweet, mild rice wine flavor; if unavailable, a splash of sake with extra sugar can substitute.
- Sambal oelek can be replaced with any chili paste or sauce to adjust the heat level to your preference.
- Chinese Five Spice offers a balanced warmth from cinnamon, star anise, cloves, fennel, and Szechuan peppercorn; omit or substitute with a pinch of mixed spices if desired.
- Sichuan pepper contributes a unique numbing spice; white pepper is a milder alternative.
- Fresh garnishes like green onion and red chili add color, texture, and brightness to the dish but can be adjusted or omitted.
