Roasted whole barramundi with ginger & soy dressing

Roasted whole barramundi with ginger & soy dressing

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  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

A Cantonese-inspired dressing of soy, ginger and spring onion highlights the flavour of this great Aussie fish.

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Easy dinner recipes, Nutrition information


  • 2 tablespoons sesame seeds
  • 1kg-1.5kg whole barramundi, cleaned
  • 2 tablespoons sunflower oil, plus extra to brush
  • 4cm piece ginger, peeled, cut into very thin strips
  • 2 garlic cloves, thinly sliced
  • 2 long red chillies, seeds removed, cut into thin strips
  • 2/3 cup (160ml) soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
  • 2 cups coriander sprigs
  • Lime wedges, to serve
  • Steamed rice (optional), to serve


  • Step 1
    Preheat the oven to 200°C. Mix sesame seeds and 2 teaspoons sea salt in a small bowl.
  • Step 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 sesame salt. Roast in the oven for 25 minutes or until the fish flakes away easily from the bone.
  • Step 3
    Meanwhile, heat sunflower oil in a small saucepan over medium heat. Add ginger, garlic and chilli and cook, stirring, for 2 minutes until softened slightly, then add soy, vinegar and sesame oil and stir until warmed through.
  • Step 4
    Place fish on a platter, then pour over the hot dressing. Scatter with the spring onion and coriander sprigs, then serve with lime wedges and rice, if desired.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1632 kj


  • 21g

    Fat Total

  • 3g

    Saturated Fat

  • 3g


  • 45g


  • 113mg


  • 2908.57mg


  • 2g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Mark O'Meara
  • Publication:



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