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Recipe:Orange-Ginger Glazed Barramundi with Rice Noodles & Shiitake Mushrooms
- Prep time: 15 minutes
- Cook time: 20 minutes
Serves 2
Ingredients
-
Skinless Barramundi Fillets
QTY 12 ounces
Orange Juice
QTY 2 TBS
Cornstarch
QTY 1 TBS
Water
QTY ¼ Cup
Soy Sauce
QTY ¼ Cup
Sugar
QTY 2 TBS
Sesame Oil
QTY 1 TBS
Rice Vinegar
QTY 1 TBS
Red Pepper Flakes
QTY ½ tsp
Five-Spice Powder
QTY ½ tsp
Garlic cloves, crushed
QTY 2
Hoisin Sauce
QTY 1 TBS
Ginger, grated
QTY 1 tsp
Orange Zest, finely chopped
QTY 1 TBS
Cooking
Directions
Preheat oven to 350°F. Place fish on a large baking pan lined with parchment paper.
In a small bowl, mix the water and cornstarch. Set aside.
Whisk together remaining ingredients in a medium size sauce pan over medium heat. Bring to a simmer. Cook and stir for 3 minutes.
Add cornstarch mix and bring to a boil. Lower the heat and simmer for two to three minutes until very thick, almost to a paste. Set aside to cool for 2-3 minutes.
Brush sauce on top and sides of fish fillets and bake for 8 minutes. Pull fish from oven. Set oven to Broil setting , wait 1 minute and place fish back in oven for 2 more minutes to caramelize glaze. Remove from oven and rest Barramundi for 5 minutes.
Serve with Sesame Rice Noodles & Shiitake Mushrooms and garnish with sliced scallions and orange segments