Baked fish can be so bland.
So dial up thedelicious factor by slathering with anAsian BBQ Sauce, then roast until caramelised!
Savoury, sweet, with a hint of spice and a whole lot of yum.
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Were making Baked Barramundi here, but almost any firm white fish will work for this recipe.
Colour = flavour with anything, whether its vegetables or meats.
Fish fillets simply cook too quickly in the oven to get any colour on them.
So how do you make baked fish tastier and more interesting?
Just think your favourite BBQ sauce like we use onpork ribs but with Asian flavours.
Savoury, sweet, a hum of spice and tons of flavour!
I know, you fell off your chair in shock.
Commonly found nowadays in grocery stores;
Sichuan pepper For a hint of the Sichuan pepper signature cool-and-numbing heat.
Its really not a big deal if you leave it out however.
So it does add a touch more flavour into the glaze while also deepening the colour of the glaze.
Sesame oil Toasted, ie.
the bronze-coloured sesame oil, because it has more sesame flavour.
Fish for Asian Glazed Baked Fish
I used barramundi in this recipe.
Skin on or off?Either is fine, it really wont affect the bake time.
But the skin wont be crispy.
If this is a turn-off for you, just eat the flesh and leave the skin.
Other fish suitable to use
This recipe is suitable for most fish fillets around 2.5cm/1 thick.
Fillets this thick will generally come off a larger fish.
Opt for the thicker cuts!
Unless youre extremely careful they can become dry inside so are very prone to overcooking in the oven.
It needs to be borderline paste-like so it sticks on the fish.
Really, dont skip this step!
You get great extra flavour.
The target internal temperature of white fish cooked in the oven is 55C/131F.
For fish, this means it is just-cooked, ie.
very juicy, moist flesh that is not rare or raw at all.
The FDArecommends an internal temperature of 63C/145 F, which is medium-well done.
This is safe for all types of white fish because it is thoroughly cooked.
This isjustmedium, which means the fish is at its absolute optimum juiciness.
For home cooks however, this can be a tricky act to ensure the fish isnt underdone.
So in my view, its safest to target 55C/131F.
Even if you overshoot it a bit, the fish will still be far from overcooked.
He is author of award-winning bookThe Whole Fish Cookbook(page 209 for roasting temperatures).
The glaze and juices from the fish are flavourful enough to serve it withplain steamed rice.
Choose fromwhite,jasmine,basmatiorbrown rice.
Or for a low-carb option,cauliflower rice(really, its not just healthy but delicious!).
Time to start building up my stash.
Endless entertainment and free exercise for Dozer whenever theres a drone about.
Ill share the video if I get a copy!
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