Asian Glazed Baked Barramundi Recipe

Introduction

This Asian Glazed Baked Barramundi is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. The sticky, sweet-savory glaze pairs beautifully with tender, flaky fish. Plus, it’s easy to prepare and delivers impressive results every time.

Ingredients

• 4 x 180g / 6oz barramundi fillets (skinless, 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 or baking paper and position the oven shelf in the middle.
2. Step 2: In a small bowl, mix the cornflour and water to create a smooth slurry. Set aside.
3. Step 3: Combine the 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 gently for 2 minutes.
4. Step 4: Stir the cornflour slurry into the simmering glaze and continue cooking for another 2 minutes. The glaze should thicken to a paste that will stick well to the fish. If it remains syrupy, it may slide off during baking.
5. Step 5: Place the fish fillets on the prepared tray. Brush the glaze generously over the top and sides of each fillet.
6. Step 6: Bake the fish for 15 minutes. Then switch the oven to broil/grill mode on high and cook for an additional 3 minutes until the surface caramelizes nicely. Aim for an internal temperature of 55°C/131°F for perfectly cooked medium doneness. The temperature will rise slightly as the fish rests.
7. Step 7: Remove the fish from the oven and transfer to serving plates. Let it rest for 5 minutes. Garnish with sliced green onions, red chili, and sesame seeds as desired. Serve with your favorite sides like coconut rice and cucumber salad.

Tips & Variations

• Use firm white fish fillets such as cod, snapper, or halibut if barramundi is unavailable.
• Adjust the chili paste to control the heat level to your preference.
• For a vegan alternative, try baking tofu with the same glaze.
• Make sure the glaze is thick enough so it adheres well to the fish during baking and broiling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to avoid drying out the fish, or briefly microwave covered to maintain moisture. The glaze may thicken further upon cooling but will become lively again when gently warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen fish for this recipe?

Both fresh and properly thawed frozen fish work well. Make sure frozen fillets are fully defrosted and patted dry before glazing for best results.

What side dishes go well with this glazed fish?

This dish pairs beautifully with coconut rice, steamed vegetables, or a refreshing cucumber salad with Asian-style dressing to balance the flavors.

Asian Glazed Baked Barramundi Recipe

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4.5 from 85 reviews

This Asian Glazed Baked Barramundi recipe features tender, flaky barramundi fillets coated with a flavorful, sticky glaze made from soy sauce, honey, and aromatic spices. The fish is baked to perfection and then briefly broiled for a caramelized finish. Garnished with sesame seeds, green onions, and sliced chili, this dish is perfect for a quick, healthy, and delicious meal inspired by Asian flavors.

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

Ingredients

Scale 1x2x3x

Fish

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

Glaze

• 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)

Garnish

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

Instructions

1. Preheat oven: Preheat your oven to 180°C/350°F (160°C fan). Line a baking tray with parchment or baking paper and position the oven shelf in the middle.
2. Prepare cornflour slurry: In a small bowl, mix 2 tablespoons of water with 4 teaspoons of cornflour until smooth to make a slurry.
3. Make the glaze: Combine soy sauce, honey, sesame oil, Chinese black or rice vinegar, mirin, sambal oelek, Chinese five spice, minced garlic, grated ginger, and Sichuan pepper in a small saucepan over medium-low heat. Let it simmer gently for 2 minutes. Then add the cornflour slurry and stir well. Continue cooking for another 2 minutes until the glaze thickens into a dense paste that sticks to the fish when brushed on.
4. Glaze the fish: Arrange the barramundi fillets on the prepared baking tray. Dab or brush the thick glaze evenly over the tops and sides of each fillet, ensuring good coverage.
5. Bake and broil: Bake the glazed fish at 180°C/350°F for 15 minutes. Then switch the oven setting to broil/grill on high and cook for an additional 3 minutes to caramelize the surface for a sticky, glossy finish. Aim for an internal temperature of 55°C/131°F for perfectly cooked, medium fish that will carry on cooking slightly during resting.
6. Rest and garnish: Remove fish from the oven, transfer to serving plates, and let rest for 5 minutes. Garnish with sliced green onions, red chili, and a sprinkle of sesame seeds. Serve alongside your choice of sides, such as coconut rice or cucumber salad with Asian sesame dressing.

Notes

• You can substitute barramundi with other firm white fish fillets about 1 inch thick.
• Use light soy sauce for a less salty glaze; all-purpose soy sauce works as well.
• Chinese black vinegar adds complexity, but rice vinegar is an acceptable alternative.
• Mirin adds mild sweetness and umami; if unavailable, a sweet white wine or additional honey can substitute.
• Sambal oelek brings heat and depth, but other Asian chili pastes like sriracha can be used.
• Chinese Five Spice powder brings aromatic warmth and depth to the glaze.
• Sichuan pepper offers a mild numbing spice; white pepper is a good substitute if unavailable.
• Adjust garnish to taste; fresh herbs like cilantro can also complement the dish.
• For a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.

Keywords: barramundi, asian glaze, baked fish, sesame seeds, soy sauce glaze, healthy fish recipe, Chinese five spice, seafood dinner