2 TBS Orange Juice
1 TBS Cornstarch
¼ Cup Water
¼ Cup Soy Sauce
2 TBS Sugar
1 TBS Sesame Oil
1 TBS Rice Vinegar
½ tsp Red Pepper Flakes
½ tsp Five-Spice Powder
2 Garlic cloves, crushed
1 TBS Hoisin Sauce
1 tsp Ginger, grated
1 TBS Orange Zest, finely chopped
LET'S GET COOKING!
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.