Baked Sesame Seed Barramundi With Ginger, Chilli Soy Sauce

A mouthwatering Asian style barramundi dish that’s simple to prepare and the leftover sauce can be used another day as a spicy salad dressing.


  • 2 tbs sesame seeds
  • 1kg-1.5kg whole barramundi
  • 2 tbs sunflower oil (extra to brush)
  • 4cm piece ginger, peeled, julienne
  • 2 garlic cloves, thinly sliced
  • 2 long red chillies, seeds removed, julienne
  • 2/3 cup (160ml) gluten free soy sauce
  • 1 tbs rice vinegar
  • 1 tbs sesame oil
  • 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
  • 2 cups coriander sprigs
  • Lime wedges and steamed vegetables (optional), to serve


  1. In a small bowl mix sesame seeds and 2 tsp sea salt. Preheat oven to 200°C.
  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 pre-made sesame salt. Roast for 25 minutes or until the fish flakes away easily from the bone.
  3. While the fish is roasting, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes then add soy, vinegar and sesame oil and stir until warmed.
  4. Place fish on a platter then pour over the sauce. Garnish with the spring onion and coriander, then serve with lime wedges and steamed vegetables.
Baked Barramundi with ginger, chilli soy sauce - so easy to prepare yet so tasty!
Baked Sesame Seed Barramundi With Ginger, Chilli Soy Sauce – so easy to prepare yet so tasty!

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