2 tablespoons sesame seeds
1kg-1.5kg whole Barramundi, cleaned
2 tablespoons sunflower oil, plus extra to brush
4cm piece ginger, peeled, cut into very thin strips
2 garlic cloves, thinly sliced
2 long red chillies, seeds removed, cut into thin strips
2/3 cup (160ml) soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 spring onions, finely shredded, soaked in iced water for 30 minutes, drained
2 cups coriander sprigs
Lime wedges and steamed rice (optional), to serve


1. Preheat the oven to 200°C. 
2. Mix sesame seeds and 2 teaspoons sea salt in a small bowl
3. Make 3 slashes each side of the fish, then place in an oiled roasting pan 
4. Brush with a little extra oil, then scatter with the sesame salt 
5. Roast in oven 25 minutes or until the fish flakes away easily from the bone
6. Heat sunflower oil in a small saucepan over medium heat
7. Add ginger, garlic and chilli, cook stirring for 2 minutes until softened slightly 
8. Add soy, vinegar and sesame oil, stir until warmed through
9. Place fish on a platter, pour over the hot dressing
10. Scatter with the spring onion and coriander sprigs
11. Serve with lime wedges and rice, if desired


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