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A savory Chinese-style roasted fish made with tender barramundi, marinated in soy sauce, ginger, and garlic, then roasted to crispy perfection.

Chinese Roast Barramundi Recipe

A savory Chinese-style roasted fish made with tender barramundi, marinated in soy sauce, ginger, and garlic, then roasted to crispy perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 4 barramundi fillets 6 oz each
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
For the Marinade:
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 teaspoon chili paste or Sriracha optional, for heat
For Garnish:
  • 2 spring onions sliced
  • Fresh cilantro optional
  • Sesame seeds optional

Equipment

  • Baking tray
  • Parchment paper or foil
  • Small bowl for marinade
  • Basting brush (optional)
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Pat the barramundi fillets dry with paper towels. Season the fish with salt and pepper on both sides.
  3. Lightly oil a baking tray with vegetable oil and place the fillets skin-side down.
  4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and chili paste.
  5. Taste the marinade and adjust sweetness or spice level as desired.
  6. Pour the marinade over the barramundi fillets, making sure each piece is well coated.
  7. Let the fish marinate for 10 minutes, allowing the flavors to infuse.
  8. Place the marinated fish fillets on the prepared baking tray.
  9. Roast in the preheated oven for 20 minutes, or until the fish is cooked through and the skin is crispy.
  10. For extra crispy skin, you can broil the fish for the last 2-3 minutes of cooking, but watch carefully to avoid burning.
  11. Once the fish is done, remove it from the oven and transfer the fillets to serving plates.
  12. Garnish with sliced spring onions, fresh cilantro, and sesame seeds. Serve with steamed rice or sautéed vegetables.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat gently in the oven at 350°F for 10 minutes to preserve texture.
  • Variations: You can use other white fish like snapper or tilapia if barramundi is unavailable.
  • Tip: Make sure not to overcook the fish, as barramundi is delicate and can become dry.