Soy glazed barramundi

When I was making Marsala chicken a couple of posts ago, I found that if you coat the meat in flour before pan frying it, the resulting outer crust becomes an ideal sauce-absorber and retains a lot of flavour. While this may not be news to some… I am still learning and picking up techniques in the kitchen.

So in my profound realisation 😛 , I decided to do this with a barramundi cutlet my mum bought earlier from the fishmonger. Usually I like fish steamed, but since the cutlet was a little fishy I thought a glaze would have given it a robust flavour to counteract any potential aftertaste.  The glaze itself was a slightly sweet and sticky soy concoction and coated the barramundi nicely with the help of the crust.


I haven’t had barramundi many times before, but it is a delicious fish, the flesh is moist and flakes easily and lends itself well to the soy glaze.



  • 1 Barramundi cutlet (fillets will work just fine)
  • Salt and white pepper
  • Enough plain flour to coat the cutlet lightly on both sides
  • 1.5-2 tbsp of oil for panfrying

Soy glaze

  • 2 tbsp of soy sauce
  • 2 tsp of sugar
  • 2 tsp of shaoxing wine or sherry
  • 0.5 tsp chicken powder or 1 tbsp stock
  • 1 tbsp water if you aren’t using stock

Finishing garnishes

  • 1 cm of ginger finely julienned
  • 1 tbsp of spring onion chopped finely
  • 2 birds eye chilli chopped finely
  • 1 tbsp of oil can use some neutral oil
  • 0.5 tsp sesame oil


  1. Clean your barramundi, make sure there’s no scales
  2. Dry it and season with salt and pepper
  3. Coat it lightly with plain flour
  4. Pre-mix all the glaze ingredients in a bowl.
  5. Heat oil in pan on medium heat and carefully place in barramundi. Pan fry for 5-7 min on one side (if you have a thinner fillet then lessen your time)
  6. Turn fish and pan fry again for 5-7 min.
  7. Also remember to fry the sides if there’s skin, that way you can crispy it up.
  8. When the fish is almost almost done, turn down the heat and place in the ginger.
  9. Straight after that, pour in the glaze ingredients near and on top of the fish.
  10. Let the liquid simmer off a little from the heat and then move the barramundi into the glaze and coat the underside.
  11. Turn over and coat the other side. You may want to let the glaze caramelize a little into the fish (i.e., ~1min in the pan)
  12. Take fish out and place on plate. Garnish with spring onion and chilli
  13. Get a new smallish pan or pot and heat oil and sesame oil until hot.
  14. Pour oil on top of the spring onion and chilli to let it cook a little
  15. Serve and enjoy with some rice!

2 thoughts on “Soy glazed barramundi

  1. Looks great! And the flour dusting is a good trick. My mum usually uses cornflour – especially good when doing stir-fries!

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