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.
Equipment:
- 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.
- Preheat the oven to 180C, and line a tray with baking paper.
- Make a corn flour slurry by mixing 2 tbsp water with corn flour in a small bowl.
- 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.
- Place fish filets onto the tray lined with baking paper and brush generously with the glaze, making sure to cover the top and sides.
- 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.
- 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:
https://igawinthrop.com.au/