Skip to main content

Chili-Glazed Barramundi with Ginger Rice and Roasted Broccoli

 I am trying to add more and different kinds of fish to my diet. Enter Barramundi, a meaty white fish with a crispy skin- sort of the white fish version of salmon. Add a sweet chili glaze and pair it with broccoli and rice, and you're in business!


2 scallions

1 ounce fresh ginger

1⁄2 pound broccoli

2 ounces soy sauce 

3 ounces Thai sweet chili sauce

1/2 jasmine rice

10 ounces barramundi 4

fried shallots

olive oil, butter, garlic, salt, pepper


Preheat broiler. Line a rimmed baking sheet with foil and lightly brush with oil.

Thinly slice scallions, keeping dark greens separate. Finely grate 2 teaspoons ginger.  Thinly slice 1 garlic clove.

In a small bowl, stir to combine soy sauce and sweet chili sauce.

Heat 1 tablespoon butter in a small saucepan over medium heat. Add rice; cook, stirring, until lightly toasted. Add scallion whites and light greens and grated ginger; cook, stirring, until fragrant, 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and liquid is absorbed.

Add broccoli and sliced garlic to one side of prepared baking sheet. Toss with a drizzle of oil and season with salt and pepper.

Pat fish dry and rub all over with oil. Lightly season with salt and pepper. Transfer to open side of baking sheet. Spoon some of the chili mixture over top; reserve remaining for serving.

Broil fish and broccoli on upper oven rack until fish is cooked through and slightly charred and broccoli is crisp- tender and charred in spots. Add scallion dark greens to rice; fluff with a fork.

Serve barramundi over rice with broccolini. Serve with fried shallots and remaining chili glaze over top. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al