Asian Glazed Baked Barramundi 

INGREDIENTS

4 x Barramundi Fillets 

GLAZE:

4 tsp cornflour

2 tbsp water

5 tbsp soy sauce , all-purpose or light soy sauce

4 tbsp honey

1 tbsp sesame oil

1 tbsp Chinese black vinegar 

1 tbsp mirin 

1 tsp sambal oelek

1/2 tsp Chinese Five Spice

1 clove garlic , finely minced

1 tsp ginger , finely grated

1/4 tsp Sichuan pepper , or white pepper 

GARNISHES

Sesame seeds

Green onions

Large red chilli, finely sliced

METHOD

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. 

Image by Recipetineats