Asian Glazed Baked Barramundi
Firm white fish fillets are coated in a sweet, savoury Asian-style glaze, baked, then broiled until caramelised. Serve with rice and vegetables.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 4 servings
Recipe
Asian Glazed Baked Barramundi
Firm white fish fillets are coated in a sweet, savoury Asian-style glaze, baked, then broiled until caramelised. Serve with rice and vegetables.
Cookin' · https://cookin.club/recipes/asian-glazed-baked-barramundi
- Prep
- 10 minutes
- Cook
- 25 minutes
- Rest
- 5 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
For 4 servings
Glaze
Garnishes
Equipment
- Oven
- Baking tray
- Small bowl
- Small saucepan
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan). Line a baking tray with parchment paper and place the oven shelf in the middle.
Step 2: Mix the water and cornflour in a small bowl to make a slurry.
Step 3: Put the remaining glaze ingredients in a small saucepan over medium-low heat and simmer for 2 minutes. Add the cornflour slurry and stir well. Cook for a further 2 minutes, until the glaze thickens into a paste that will stay on the fish when brushed on. If it is only a thick syrup, it will slide off.
Step 4: Place the fish fillets on the prepared tray. Dab or brush the glaze over the tops and sides.
Step 5: Bake the fish for 15 minutes. Switch the oven to high broil/grill and cook for 3 minutes to caramelise the surface. For medium doneness, the instructions give a target internal temperature of 55°C/131°F; the temperature will continue to rise to 58°C/136.5°F as the fish rests.
Step 6: Remove the fish from the oven, transfer it to serving plates and rest for 5 minutes. Garnish with green onion, chilli and sesame seeds as desired.
Notes
Ingredient options
Use firm white fish fillets about 2.5 cm / 1 inch thick. Suitable options include snapper, tilapia, cod, grouper, monkfish, halibut, pollock, ling, emperor, hake and gummy shark. For tilapia, reduce the oven time to 12 minutes.
Use maple syrup or 5 tablespoons of brown sugar instead of honey. Use rice vinegar instead of Chinese black vinegar. Use white pepper instead of Sichuan pepper, or omit the Sichuan pepper.
For the mirin, use Chinese cooking wine, Japanese cooking sake or 3 tablespoons of low-sodium chicken stock. The glaze will take longer to thicken with chicken stock. Sriracha or another chilli paste can replace sambal oelek; omit it if you prefer less heat.
Avoid dark or sweet soy sauce for this glaze.
Storage
This fish is best eaten fresh. It can be stored and reheated, but the texture may become soggy and the fish may overcook when reheated.
Nutrition per serving
- Calories
- 305 kcal
- Fat
- 6 g
- Saturated fat
- 1 g
- Carbohydrates
- 23 g
- Sugar
- 19 g
- Fiber
- 1 g
- Protein
- 39 g
- Sodium
- 1,406 mg
- Cholesterol
- 67 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
A sweet, savoury glaze with a gentle warmth turns baked barramundi into a flavourful main. The recipe also works with other firm white fish fillets about 2.5 cm / 1 inch thick.
Serve the fish with plain or flavoured rice and vegetables. The glaze should thicken to a paste that clings to the fish before baking.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment