Baked Barramundi Fillet with Thai Sauce

A piece of baked barramundi smothered with chunky Thai sauce inside an opened baking paper parcel.

Baked Barramundi Fillet with Thai Sauce

A tender and juicy barramundi fillet, cooked in a herby Thai sauce.

Course Main Course

Cuisine Asian

Keyword baked fish, barramundi, thai

Prep Time 10

Cook Time 20

Total Time 30

Servings - 3

Calories 114kcal

Author Lauren

Ingredients

1 barramundi side fillet, ~250-350g/8.8-12.3oz (Note 3 & 4)
3 cloves garlic, minced
2 tsp ginger, finely grated
2 tbsp fresh coriander/cilantro, finely diced
1 large red cayenne chilli, finely diced (Note 5)
1 tbsp lime juice
1 tbsp fish sauce, reduced/low salt (Note 6)
1 tbsp rice wine vinegar

Instructions

Preheat oven to 200°/390°F.
Add the garlic, ginger, coriander/cilantro and red chilli to a bowl. Pour in the lime juice, fish sauce and rice wine vinegar, and stir to mix.
Using some paper towel, pat dry the barramundi fillet on both sides.
Place a piece of baking/parchment paper in the centre of a large baking tray.
Lay the barramundi fillet lengthways in the centre of the baking paper. Spoon the chunky sauce over the barramundi fillet, ensuring the herbs cover most of the flesh. Then, pour any remaining sauce over the fillet.
Wrap the barramundi fillet in the baking paper to create a sealed parcel (Note 7). Place the baking tray in the oven and bake for 20 minutes.
Remove the tray from the oven, allow the fish to rest for 5 minutes, and then carefully move the baked barramundi parcel to a serving dish.
Open the parcel and serve the baked barramundi while hot with some vegetables and rice (Note 8)! Enjoy!

Notes

Health benefits - Details regarding the benefits of barramundi and other ingredients in this recipe are in the post above.
Instructions with photos - Detailed in the post above.
Barramundi - I used a large frozen barramundi side fillet, which you can get from both Coles and Woolworths. Allow your barramundi fish fillet to come to room temperature before sticking it in the oven, as this will help it to cook more evenly.
Barramundi alternatives - This recipe will work with other firm white fish like barramundi, such as Nile perch, snapper, cod, tilapia, grouper, halibut, sole, haddock, hoki, monkfish, ling, striped bass or pollock.
Red cayenne chilli - If you want your fish to be spicy, leave the seeds and membrane in when dicing up your red chilli. Or if you're a big fan of heat, swap the Cayenne chill out for 3 or 4 Birdseye chillis. If serving this to young children or people with poor spice tolerance, I recommend completely removing the seeds and membrane of the cayenne chilli.
Fish sauce - Is EXTREMELY high in excess sodium, as it is made from anchovies. I used the Niulife Cocomino Vegan Fysh Sauce, which is available from Woolworths. While it is not the cheapest, it has 30% less sodium than regular fish sauce. This recipe also works with just regular fish sauce. Otherwise, vegetarian fish sauce, coconut aminos, or 50/50 reduced salt soy sauce with vinegar could work.
Folding the parcel - Step by step instructions with pictures are detailed in the post above.
Opening the parcel - Take care to not burn yourself when opening the parcel, as steam will start to rise as soon as the baking paper is opened.
Storage - Once cooked, the baked barramundi fillet will last in the fridge for 3-4 days. I do not recommend freezing this dish. It will likely result in mushy fish once thawed and reheated. To reheat, place the fish in a microwave safe container and heat it for 30 seconds in the microwave. Alternatively, you can put the fish on a plate, cover it with paper towel and heat it in the microwave.
Measurements - A reminder that all measurements in this recipe were made using Australian/metric cups (250ml) and tablespoons (20ml).
Nutrition - Calculated per serve, assuming 3 serves with no sides.

Nutrition