Roasted Whole Barramundi With Ginger & Soy Dressing


Preheat the oven to 200°C. Mix sesame seeds and 2 teaspoons sea salt in a small bowl. Make 3 slashes on each side of the barramundi, then place in an oiled roasting pan. Brush with a little extra oil, then scatter with the sesame salt. Roast in the oven for 25 minutes or until the fish flakes away easily from the bone.

Meanwhile, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes until softened slightly, then add soy, vinegar and sesame oil and stir until warmed through. Place fish on a platter, then pour over the hot dressing. Scatter with the spring onion and coriander sprigs, then serve with lime wedges and rice, if desired.


2 tablespoons sesame seeds
1kg-1.5kg whole Infinity Blue barramundi, cleaned
2 tablespoons sunflower oil, plus extra to brush
4cm piece ginger, peeled, cut into very thin strips
2 garlic cloves, thinly sliced
2 long red chillies, seeds removed, cut into thin strips
2/3 cup (160ml) soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
2 cups coriander sprigs
Lime wedges, to serve
Steamed rice (optional), to serve

Recipe adapted from:

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