Baked Barramundi Fillet with Soy, Sesame & Garlic
Ingredients
1 Barramundi Fillet / Side
¼ Cup Fried Shallots
2 Spring Onions, sliced
¼ Bunch Coriander
Limes, to serve
Marinade
1 tbls Minced Ginger
3 Cloves of Garlic, minced
1 tsp Sesame Oil
Juice of half a Lime
½ tsp Ground Coriander
Pinch of Sea Salt
Sauce
1 tbls Vegetable Oil
2 Cloves of Garlic, finely sliced
2 cm Piece of Ginger, finely sliced
1 tbls Toasted Sesame Seeds
½ Cup Soy
2 tbls Rice Wine Vinegar
1 ½ tbls Honey
1 tbls Chilli in oil (optional)
1 tbls Sesame Oil
½ tsp Ground Coriander
Method
Place the minced ginger, minced garlic, sesame oil, lime juice, ground coriander and sea salt into a large bowl and mix together well. Remove the barramundi fillet from the packaging and pat dry with paper towel. Add the fillet to the marinade and toss well to coat. Allow to marinade for one hour before cooking.
Preheat oven to 180℃
To cook the barramundi, first place a large sheet of foil on a tray and place a sheet of baking paper over the top, fold up the edges to form a deep sided tray. Heat a large fry pan over a medium heat, add a little vegetable oil to the frypan, remove the barramundi fillet from the marinade and place in the fry pan and cook for 2 minutes. Remove from the pan and place on the paper, bake in the oven for 15 minutes or until the fish is cooked through. While the fish is cooking, prepare the sauce. In a small saucepan over a low heat add the vegetable oil, cook the garlic and ginger until soft and fragrant. Add the honey, rice wine vinegar, soy, sesame oil and chilli. Allow to come to a simmer, add the sesame seeds and remove from the heat.
To serve, transfer the fish to a serving platter in the paper (the paper is holding all of the delicious juices that will mix with the sauce) Drizzle a little of the sauce over the fish, scatter over the coriander and spring onions and sprinkle with the fried shallots. Serve with brown rice and the remaining sauce.
Cook’s Tip
Fried shallots and chilli in oil are both available at Asian grocers.