Sticky Honey Soy Baked Barramundi

Normally I’m not a fan of pre-minced garlic, herbs and spices, but this recipe is the exception. In fact, it’s a love letter to Huy Fong Food’s Chili Garlic Sauce.

We absolutely always have a jar in the fridge and one in the pantry, just in case.

It makes lazy lunches ten times tastier, and is the secret ingredient to this delicious dinner.

Needing just a few minutes of prep time, this recipe is an ode to humble pre-minced fridge staples chili, garlic, ginger and lemongrass.

Mixed together with honey, soy sauce and coriander stalks, and left to marinate a fillet of fish, this recipe is a silly-simple staple with big bang for buck.


Large barramundi fillet (approximately 1kg – if you’re doing smaller fillets, be mindful that they’ll cook faster)

2/3 cup salt reduced soy sauce

3 tbs honey

2 tbs minced garlic

2 tbs minced ginger

3 tbs minced lemongrass

2 tbs Huy Fong Food’s Chili Garlic Sauce

1 bunch coriander

2 red chilis


Chop the very ends of the coriander stalks off and discard. Then, finely chop the remaining stalks all the way up to the leaves. Transfer into a bowl (it should be about 2 – 3 tbs).

Add garlic, ginger, lemongrass, chili garlic sauce, soy sauce and 2 tbs of the honey and mix well. Cover the barramundi completely and marinate in the fridge for at least one hour or overnight. I pour it into the plastic bag the fillet comes in and wrap it back up to save washing up. 🙂

10 minutes before you’re ready to start cooking the fish, preheat oven to 180°C.

Place the fillet onto an oven-safe dish and cover with the marinade. Drizzle an extra tablespoon of honey on top and bake for 15 minutes.

Carefully remove the dish from the oven. Spoon any marinade that has gathered in the bottom of the dish back over the fish. Return to the oven for another 15 minutes.

For the last 5 minutes of cooking, set your oven to grill and turn the temperature up to 200°C to help caramelise the honey in the sauce.

Serve with slices of fresh chili and coriander leaves.

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