How To Prepare Asian Glazed Baked Barramundi?

Product(s):
Ocean Catch Barramundi Fish Fillets Boneless and Skin-On

Australian Barramundi Fish Fillets Boneless Skin-On

Australian Barramundi Fish Fillets Boneless Skin-On | Buy 9 Get 1 Free

Preparation Time: 10 mins Cooking Time: 25 mins Serving: 4

Ingredients:

• 4 barramundi fillets
• 4 tsp cornflour / cornstarch
• 2 tbsp water
• 5 tbsp soy sauce , all-purpose or light soy sauce
• 4 tbsp honey 
• 1 tbsp sesame oil
• 1 tbsp Chinese black vinegar or rice vinegar 
• 1 tbsp mirin 
• 1 tsp sambal oelek , or other Asian chilli paste / sauce
• 1/2 tsp Chinese Five Spice 
• 1 clove garlic , finely minced
• 1 tsp ginger , finely grated
• 1/4 tsp Sichuan pepper , or white pepper
• Sesame seeds
• Green spring onions 
• Large red chilli, finely sliced

Method:

1. Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
2. Cornflour slurry: Mix water & cornflour in a small bowl and stir.
3. 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. If it is just a thick syrup, it will slide off the fish.
4. Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
5. Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, & 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.
6. Garnish: Remove from oven, transfer to serving plates & rest for 5 minutes.
7. Garnish with green onion, chillies & sesame seeds, as desired. Add a side of Rice.