
A succulent barramundi recipe featuring a sticky, savory-sweet Asian glaze that caramelizes perfectly in the oven. This quick and healthy dinner is packed with bold flavors from ginger, garlic, and five-spice.
Preheat your oven to 180°C (350°F) or 160°C for fan-forced. Line a baking tray with parchment paper and position the oven rack in the middle.
In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Set this aside for later use.
In a small saucepan over medium-low heat, combine the soy sauce, honey, sesame oil, vinegar, mirin, sambal oelek, five-spice, garlic, ginger, and Sichuan pepper. Simmer the mixture for 2 minutes.
Stir the cornstarch slurry into the saucepan. Continue cooking for another 2 minutes, stirring constantly, until the glaze thickens into a heavy paste that will cling to the fish without sliding off.
Pat the barramundi fillets dry and place them on the prepared baking tray. Generously brush or dab the thick glaze over the top and sides of each fillet.
Bake the fish for 15 minutes. Switch the oven to the broiler (grill) on high and cook for an additional 3 minutes until the surface is beautifully caramelized. Aim for an internal temperature of 55°C (131°F).
Remove from the oven and let the fish rest for 5 minutes. Garnish with sliced green onions, red chilies, and sesame seeds before serving.
For the best results, ensure the glaze is thick enough to stay on the fish; if it's too runny, it will slide off during baking. You can substitute barramundi with other firm white fish like snapper or cod. Serve with coconut rice and a fresh cucumber salad for a complete meal.




