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Recipe:Orange-Ginger Glazed Barramundi with Rice Noodles & Shiitake Mushrooms

  • Prep time: 15 minutes
  • Cook time: 20 minutes

Serves 2


  • 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


  1. Preheat oven to 350°F. Place fish on a large baking pan lined with parchment paper.

  2. In a small bowl, mix the water and cornstarch. Set aside.

  3. Whisk together remaining ingredients in a medium size sauce pan over medium heat. Bring to a simmer. Cook and stir for 3 minutes.

  4. 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.

  5. 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.

  6. Serve with Sesame Rice Noodles & Shiitake Mushrooms and garnish with sliced scallions and orange segments

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