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
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 (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.
