Print

Asian Glazed Baked Barramundi 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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/asian-glazed-baked-barramundi-recipe/