ASIAN GLAZED BAKED BARRAMUNDI RECIPE

Asian Glazed Baked Barramundi recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
Cornflour slurry: Mix water and cornflour in a small bowl.
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.
Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
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.
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.