Navigation Menu

Catalano’s Barramundi

Story: Catalano’s Barramundi
Episode: Episode 1
Presenter: Brendan Pang
Air Date: 17th April 2022

Seafood Cooking Segment, brought to you by IGA Supermarkets, featuring Catalano’s Seafood and Winthrop Gardens IGA.

Recipe: Sweet and Sticky Glazed Barramundi with Coconut Rice.

  • 4 x barramundi filets, skinless. (approx. 200g each)
  • 1 ½ tbsp cornstarch.
  • ½ tsp minced garlic.
  • 1 tsp minced ginger.
  • 5 tbsp light soy sauce.
  • 4 tbsp honey.
  • 1 tbsp sesame oil.
  • 1 tbsp rice vinegar.
  • 1 tbsp mirin.
  • 1 tsp sriracha.
  • ½ tsp Chinese five spice.


  • A couple of each – small, medium and large mixing bowls.
  • A few spoons, (dessert and tablespoons)
  • A few forks.
  • Knife.
  • Chopping board.
  • Measuring spoons.
  • Microplane
  • Baking tray.
  • Baking paper.
  • Brush.
  • Oven.
  • Rice cooker.
  • Serving spoons.
  • Tongs.

  1. Preheat the oven to 180C, and line a tray with baking paper.
  2. Make a corn flour slurry by mixing 2 tbsp water with corn flour in a small bowl.
  3. To make the glaze place garlic, ginger, light soy sauce, honey, sesame oil, rice vinegar, mirin, sriracha, and Chinese five spice into a small saucepan over medium to low heat. Mix well and let simmer for 2 minutes. Add in the corn flour slurry and continue to stir until the glaze has thickened and is sticky.
  4. Place fish filets onto the tray lined with baking paper and brush generously with the glaze, making sure to cover the top and sides.
  5. Bake for 15 minutes, then change the oven setting to grill on high and cook for a further 2 – 3 minutes to caramelize the surface of the fish.
  6. Remove the fish from the oven and let rest for 5 minutes before garnishing with spring onion, red chili, and toasted sesame seeds. Serve with coconut rice and cucumber salad.

Coconut Rice:

  • 2 cups of jasmine rice.
  • 2 cups coconut milk, full fat.
  • 1 cup water.
  • 1 tsp caster sugar.
  • Pinch of salt to taste.
  • Wash rice thoroughly. Add all ingredients to a rice cooker and press start.

To serve/ Plate up:

  • Toasted white sesame seeds.
  • Spring onions, sliced.
  • Long red chili, sliced.
  • Cucumber salad. (recipe below – will pre-make this)

Cucumber Salad:

  • 1 cucumber, sliced into rounds.
  • Pinch of salt.
  • 1 tsp caster sugar.
  • ½ tbsp rice vinegar.
  • 1 tsp sesame oil.
  • 1 tsp light soy sauce.
  • ½ tsp minced garlic.

Toss all ingredients in a bowl 10 minutes before fish is ready

For more information, please visit: