Asian-inspired Barramundi with Ginger, Soy Sauce & Sesame Marinade

4.80 from 10 votes

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Cuisine: Asian

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings: - 6 fish fillets

Calories: 180kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

24 ounces frozen Barramundi (2 packages)
3 garlic cloves, crushed
6 tablespoons lower sodium soy sauce
1 1/2 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon grated ginger root (fresh or jarred)
1 tablespoon brown sugar
1/4 - 1/2 teaspoon red pepper flakes
1 ounce roasted peanuts, chopped

Instructions

Preheat the oven to 400°F.
Defrost the individually wrapped fish fillets in a bowl of cold water for 10 minutes. Once thawed, remove the fish from the plastic wrap.
To make the marinade, mix the next 7 ingredients (garlic through red pepper flakes) in a bowl. Reserve 4 tablespoons marinade.
Place the defrosted fish fillets and the remaining marinade in a plastic bag with a tight seal. Refrigerate and allow the fish to marinate for 30 minutes.
Remove the fish fillets from the plastic bag, discarding the bag and remaining contents. Place the fillets on a baking pan and bake until flakey, about 12 - 15 minutes.
Once done, serve over a bed of sautéed spinach. Drizzle with the reserved marinade and top with chopped peanuts.

Notes

Feel free to use tilapia or other white fish. Adjust the cooking times based on the thickness of the fillets.
You can reduce the sodium further by using a low sodium soy sauce. The one I used is only slightly lower than the original.

Nutrition