Asian Glazed Baked Barramundi Or Other Fish Food
ASIAN GLAZED BAKED BARRAMUNDI (OR OTHER FISH)
Recipe video above. Banish boring baked fish with this sweet n' savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.
Provided by Nagi
Categories Mains
Number Of Ingredients 16
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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 39 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 1406 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CHEF JOHN'S MISO-GLAZED BARRAMUNDI
This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.
Provided by Chef John
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
- Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
- Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.3 g, Cholesterol 58.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.1 g, Sodium 1585.9 mg, Sugar 11.7 g
ASIAN GLAZED TILAPIA
This recipe comes from a local restaurant. I finally begged and begged and the chef gave me the ingredient list. I had been experimenting with several recipes using a marinade of soy sauce and balsamic vinegar trying to recreate my favorite menu item, but the fish was always over powered. Not so with this combination. The sauce lends the fish a sweet flavor, but doesn't overwhelm. I made it for my friends and they all agreed it was one of the best seafood dishes they've ever eaten. Sorry, but I didn't have a chance to snap any photos. I served the fish over Asian rice straw noodles - I think any light noodle would work nicely. I tossed the noodles with a few tablespoons of the glaze used on the fish, and paired with sautéed zucchini and yellow squash which were julienned for a pretty side dish. I hope you give this a try. It's really quick, easy, and impressive.
Provided by SugaJ
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle each side of the fish with salt and pepper.
- Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
- Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
- Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
- Brush the other side of the fish with glaze before flipping.
- Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
- Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!
Nutrition Facts : Calories 513.1, Fat 11.7, SaturatedFat 3.2, Cholesterol 227.5, Sodium 2081.5, Carbohydrate 8.4, Fiber 0.7, Sugar 4.7, Protein 93.6
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