Asian Glazed Baked Barramundi Recipe

Introduction

This Asian Glazed Baked Barramundi is a flavorful and elegant dish perfect for weeknight dinners or special occasions. The sticky, sweet, and savory glaze enhances the delicate white fish, creating a dish that’s both simple and impressive.

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 (for garnish)
• Large red chili, finely sliced (for garnish)

Instructions

1. Step 1: Preheat your oven to 180°C/350°F (160°C fan). Line a baking tray with parchment paper and place an oven shelf in the middle position.
2. Step 2: Prepare the cornflour slurry by mixing the cornflour and water together in a small bowl until smooth.
3. Step 3: In a small saucepan over medium-low heat, combine soy sauce, honey, sesame oil, vinegar, mirin, sambal oelek, Chinese Five Spice, garlic, ginger, and Sichuan pepper. Simmer gently for 2 minutes, then stir in the cornflour slurry. Continue cooking for another 2 minutes until the mixture thickens to a paste that will stick to the fish when brushed on.
4. Step 4: Place the fish fillets on the prepared tray. Use a brush or dab the glaze thickly onto the top and sides of each fillet.
5. Step 5: Bake the fish for 15 minutes. Then switch your oven to broil/grill on high and cook the fish for an additional 3 minutes to caramelize the glaze. Aim for an internal temperature of about 55°C/131°F for medium doneness; the fish will continue cooking as it rests.
6. Step 6: Remove the fish from the oven and transfer to serving plates. Let rest for 5 minutes. Garnish with sesame seeds, green onions, and sliced red chili before serving.

Tips & Variations

• Use maple syrup as a vegan substitute for honey without losing sweetness.
• Try other firm white fish like cod, snapper, or halibut if barramundi is unavailable.
• Adjust the chili paste amount to control the heat level for your preference.
• Serve with coconut rice and a fresh cucumber salad dressed with Asian sesame dressing for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. For best texture, consume the baked fish soon after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before applying the glaze to ensure it sticks well.

What if I don’t have Chinese black vinegar?

If you don’t have Chinese black vinegar, rice vinegar is a good substitute. It provides the necessary acidity without altering the flavor too much.

Asian Glazed Baked Barramundi Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

This Asian Glazed Baked Barramundi recipe features tender, flaky barramundi fillets brushed with a flavorful, thick soy-honey glaze infused with garlic, ginger, Chinese five spice, and a hint of spicy sambal oelek. Baked to perfection and finished under the broiler for a caramelized finish, this dish brings vibrant Asian flavors together for a simple yet impressive meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Fish Fillets

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

Glaze Ingredients

• 4 tsp cornflour / cornstarch
• 2 tbsp water
• 5 tbsp soy sauce (all-purpose or light soy sauce)
• 4 tbsp honey (alternative: 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 chilli 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)

For Garnish

• Sesame seeds
• Green onions, sliced
• Large red chilli, finely sliced

Instructions

1. Preheat oven and prepare tray: Preheat your oven to 180°C (350°F) or 160°C fan. Line a baking tray with parchment or baking paper and position a shelf in the middle of the oven to ensure even cooking.
2. Make cornflour slurry: In a small bowl, combine 4 teaspoons of cornflour with 2 tablespoons of water. Stir until smooth; this will later thicken the glaze.
3. Prepare glaze: Place 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 to blend the flavors. Then add the cornflour slurry and stir continuously for another 2 minutes until the glaze thickens into a paste that will adhere well to the fish.
4. Glaze the fish: Arrange the barramundi fillets on the prepared tray. Use a brush or dab the thickened glaze generously over the top and sides of each fillet to coat them evenly.
5. Bake and broil: Bake the glazed fish for 15 minutes. After baking, switch the oven to broil/grill on high and broil the fish for an additional 3 minutes to caramelize the glaze and deepen the flavors. Aim for an internal temperature of about 55°C (131°F) for medium doneness. The fish will continue to cook slightly as it rests.
6. Rest and garnish: Remove the fish from the oven and transfer to serving plates. Let the fillets rest for 5 minutes to allow juices to redistribute. Garnish with sliced green onions, red chillies, and a sprinkle of sesame seeds. Serve with your choice of sides, such as coconut rice and cucumber with Asian sesame dressing.

Notes

• Note 1: Barramundi is preferred for its firm texture, but you can substitute with any firm white fish fillets about 2.5cm / 1″ thick.
• Note 2: Light soy sauce is less salty and works well, but all-purpose soy sauce is fine.
• Note 3: Chinese black vinegar adds a rich tang, but rice vinegar can be used as a milder substitute.
• Note 4: Mirin is a sweet rice wine; if unavailable, a small amount of sugar or honey can balance acidity.
• Note 5: Adjust the sambal oelek quantity based on your spice preference; you can substitute with sriracha or another Asian chili paste.
• Note 6: Chinese five spice powder brings warmth and complexity; omit if unavailable but it’s highly recommended.
• Note 7: Sichuan pepper adds a subtle numbing heat; white pepper is a suitable alternative.
• Note 8: Green onions and fresh chillies brighten the dish and add texture for garnish.

Keywords: Asian glazed fish, baked barramundi, soy honey glaze, Asian baked fish recipe, healthy fish dinner, easy baked fish