Ingredients
- 3 tsp cornflour
- 1.5 tbsp water
- 4 tbsp reduced salt soy
- 3 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tsp chilli paste
- 1 tsp chinese five spice
- 2 cloves garlic, crushed
- 2 tsp giner, grated
- 1/4 tsp sichuan pepper
- 4 x 180g barramundi fillets (skinless, ~2.5cm thick)
Method
- Preheat oven to 160 deg C (fan forced). Prepare baking tray with baking paper.
- Mix water and cornflour in a small bowl to make slurry. Place all other ingredients (other than fish fillets) in a small saucepan and mix over low-med heat, until simmering for 2 minutes. Add cornflour slurry and stir for another 2 minutes until it forms a thick paste.
- Place the fillets on the tray and then brush the fillets with the paste.
- Bake fish for 15 minutes, then change oven to a broiler / top grill setting for 3 - 5min to create a glazed / caramelise finish to the paste.
- Remove from oven, and let rest for 5 minutes. A garnish of chilli and seasame seeds can be added as required.
- Serve with rice and stir fried fresh vegetables.
Product used in recipe
- Obento - Mirin Seasoning
