Fish Main Asian

Roasted whole barramundi with ginger and soy dressing

Name: Roasted whole barramundi with ginger and soy dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 40.00 ml sesame seeds; 1kg-1.5kg whole barramundi, cleaned; 40.00 ml 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; 160ml soy sauce; 20.00 ml rice vinegar; 20.00 ml sesame oil; 4 long green shallots, finely shredded, soaked in iced water for 30 minutes, drained; 500.00 ml coriander sprigs; Lime wedges and steamed rice (optional), to serve

4 ratings

20m

25m

Roasted whole barramundi with ginger & soy dressing

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A Cantonese-inspired dressing of soy, ginger and shallot highlights the flavour of this great Aussie fish.

What you need to know before you start

This recipe requires a whole barramundi that’s been thoroughly cleaned and prepped for cooking. When purchasing your fish, check for clear, shiny eyes with the fins and tails intact. If it hasn’t already been done, ask your fishmonger for assistance gutting, scaling and cleaning the fish.

On the table in 45 minutes, this is a great choice when you’re feeding a crowd but don’t want to spend hours prepping or cooking.

Why is this the best roasted whole barramundi with ginger and soy dressing?

Cooked on the bone for a richer flavour and more moist and tender meat, and displayed whole as an impressive main meal, this roasted barramundi combines the subtle sweetness and delicate flavours of this white-fleshed fish with Chinese-inspired aromatics like ginger, soy, chillies and shallots. Roasting the fish caramelises the skin, enhancing the barramundi’s natural richness to add depth of flavour.

The combination of the ginger and soy sauce in the dressing harmoniously blend to complement the flavours of the fish, creating a show-stopping main course that’s fit for the whole family.

Does barramundi have a lot of bones?

No. As a large fish, barramundi have few large bones that can easily be removed. While there is no guarantee there will be no small bones at all, this fish generally has a low number of bones.

Why is my barramundi rubbery?

If you’re finding your fish is rubbery and tough, this is a result of overcooking your protein. When you cook barramundi for too long, it loses its moisture, causing it to become dry and chewy. For a whole barramundi (around 1-1.5kg), it should be cooked for 25 minutes in a 200°C/180°C fan-forced oven.

What ingredients you’ll need

Sesame seeds: Whole sesame seeds are scattered over the barramundi to impart a distinct nuttiness and slight crunch.

Whole barramundi: The star of the show. Barramundi has a delicate, subtle sweet flavour that’s only enhanced when roasted. However, this recipe will also work with a whole snapper, salmon or rainbow trout.

Sunflower oil: Sunflower oil has a very subtle taste which doesn’t overpower the barramundi, and ensures a crispy exterior.

Ginger: Fresh ginger imparts a mild, peppery spiciness that adds warmth and zing to the dressing. The light, sweet citrus notes enhance the freshness of the roasted fish.

Garlic: Sliced garlic introduces a deep, savoury umami flavour to the dressing.

Long red chillies: Red chillies offer a subtle heat with a gentle kick of spice.

Soy sauce: Soy sauce contributes a rich umami flavour and adds body to the dressing.

Rice vinegar: Rice vinegar imparts a mild tartness to balance the saltiness from the soy, the heat from the chillies and the sweetness from the ginger.

Sesame oil: Sesame oil adds a deep, roasted nutty flavour to the soy dressing.

Long green shallots: These shallots have a crisp texture and a clean, onion-like flavour to add freshness and brightness.

Coriander: Coriander leaves have a bright, citrussy flavour that adds a zesty and refreshing note to the roasted barramundi.

Lime: Serve the complete dish with lime wedges to add acidity and brightness.

Steamed rice (optional): Perfectly steamed rice is the perfect accompaniment to this dish.

How do you roast a whole barramundi?

If you’ve never handled a whole fish, there’s no need to be intimated. Prepare the fish by preheating your oven to 200°C/180*C fan-forced and oiling a large roasting pan. For a barramundi sized between 1-1.5kg, make 3 slashes on each side before placing on the pan and roasting for 25 minutes. You’re looking for whole pieces that easily flake from the bones. To check if the fish is cooked, use a fork to check if the meat will easily come away from the main bone on the thickest part of the fish. If it doesn't, roast for another 5 minutes and check again.

How to store leftover whole barramundi

Cooked fish is safe to eat for up to 3-4 days, if stored correctly. Flake away any leftover barramundi from the bone and place in an airtight container in the fridge with the soy dressing. However, the flavours and texture may change, so it’s best to consume as soon as possible.

What to serve with roasted whole barramundi with ginger and soy dressing

We recommend serving this whole barramundi on a platter at the centre of your dinner table. Dish up individual bowls of steamed rice and pair your Chinese feast with Asian greens like bok choy or gai lan.

Drink pairings with roasted whole barramundi with ginger and soy dressing

Opt for lighter wines that complement the mild, flavourful barramundi and the punchy soy dressing. Options include a citrussy sauvignon blanc, a crisp and acidic pinot grigio, or lighter reds such as fruit pinot noir. A hot pot of green tea would also make an excellent non-alcoholic choice.

If you love roasted whole barramundi with ginger and soy dressing recipe, try this

Fried, baked, steamed, poached… Get creative in the kitchen and try your hand at a selection of our favourite fish and seafood recipes:

2 tbs sesame seeds
1kg-1.5kg whole barramundi, cleaned
2 tbs 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 tbs rice vinegar
1 tbs sesame oil
4 long green shallots, finely shredded, soaked in iced water for 30 minutes, drained
2 cups coriander sprigs
Lime wedges and steamed rice (optional), to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Mix sesame seeds and 2 tsp salt flakes in a small bowl.
2.

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.
3.

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.
4.

Place fish on a platter, then pour over the hot dressing. Scatter with the shallot and coriander sprigs, then serve with lime wedges and rice, if desired.