Asian Glazed Baked Barramundi (or other fish)

Name: Asian Glazed Baked Barramundi (or other fish)
Ingredients: 4 x 180g / 6oz barramundi fillets (, skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1); 4 tsp cornflour / cornstarch; 2 tbsp water; 5 tbsp soy sauce (, all-purpose or light soy sauce (Note 2); 4 tbsp honey (else maple syrup or 5 tbsp brown sugar); 1 tbsp sesame oil; 1 tbsp Chinese black vinegar or rice vinegar (Note 3); 1 tbsp mirin (Note 4); 1 tsp sambal oelek (, or other Asian chilli paste / sauce (Note 5); 1/2 tsp Chinese Five Spice (Note 6); 1 clove garlic (, finely minced); 1 tsp ginger (, finely grated); 1/4 tsp Sichuan pepper (, or white pepper (Note 7); Sesame seeds; Green onions (Note 8); Large red chilli, finely sliced

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Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(28)

Ingredients

4 servings

4 x 180g / 6oz barramundi fillets (, skinless, boneless; or other ~2.5cm / 1" thick firm white fish fillets (Note 1)
4 tsp cornflour / cornstarch
2 tbsp water
5 tbsp soy sauce (, all-purpose or light soy sauce (Note 2)
4 tbsp honey (else maple syrup or 5 tbsp brown sugar)
1 tbsp sesame oil
1 tbsp Chinese black vinegar or rice vinegar (Note 3)
1 tbsp mirin (Note 4)
1 tsp sambal oelek (, or other Asian chilli paste / sauce (Note 5)
1/2 tsp Chinese Five Spice (Note 6)
1 clove garlic (, finely minced)
1 tsp ginger (, finely grated)
1/4 tsp Sichuan pepper (, or white pepper (Note 7)
Sesame seeds
Green onions (Note 8)
Large red chilli, finely sliced

Baking Dinner Intermediate Healthy ...

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Preparation

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Step 1

Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.

Step 2

Cornflour slurry: Mix water and cornflour in a small bowl.

Step 3

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.

Step 4

Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.

Step 5

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.

Step 6

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.