Kitchen notes · a little help before you start
Asian Glazed Baked Barramundi (or other fish)
Asian Glazed Baked Barramundi (or other fish) brings together barramundi, cornstarch, and soy sauce. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 25 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Asian
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Barramundi
Look at how this ingredient comes into the method: Preheat oven to 180°C/350°F (160°C fan).
Cornstarch
Look at how this ingredient comes into the method: Preheat oven to 180°C/350°F (160°C fan).
Soy sauce
Look at how this ingredient comes into the method: Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Asian Glazed Baked Barramundi (or other fish)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the oven, saucepan, and grill. Read the first preparation step before you get going: Preheat oven to 180°C/350°F (160°C fan).
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What check should I look for as it cooks?
Keep this part of the method in view: Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all.
Is there another preparation step to plan for?
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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