Gochujang Glazed Barramundi Ssam

Gochujang Glazed Barramundi Ssam

Experience the bold flavours of Korean cuisine with this roasted barramundi, marinated in a vibrant gochujang sauce that adds a spicy kick to each bite. Once the barramundi is tender and infused with flavours, serve it alongside the array of sides, creating a delightful meal that celebrates Korean culinary tradition.

CHEF

Tom Walton

Dami Im

cuisine

Korean

social

Tom Walton

Dami Im

cooperated brands

Humpty Doo Barramundi

Three Threes
Delite Mandarins

Gochujang Glazed Barramundi Ssam

Gochujang Glazed Barramundi Ssam

Full Recipe In details

Ingredients

  • 2 whole Humpty Doo Barramundi
  • ¼ cup gochujang
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 2 clove garlic, crushed
  • 2 tbsp toasted white sesame seeds
  • 2 Delite Mandarins, zested
INGREDIENTS (FOR SERVING)
  • Cooked medium grain rice
  • Handful Three Threes pickled onions, sliced
  • Grilled shallots
  • Grilled or fresh Delite Mandarins
  • Soft coral lettuce or cos lettuce leaves
  • 2 lebanese cucumber, quartered lengthways and thinly sliced on an angle

Methods

  • Dry the barramundi with some paper towel and make 3 shallow cuts down each side of the fish.
  • Combine the gochujang sauce ingredients and use half to marinate the fish. Reserve the remainder to serve. Preheat an oven to 240C and place the marinated fish onto a line baking tray.
  • Roast for 15 minutes then let it rest for 3-4 minutes.
  • Meanwhile grill the shallots or char in a hot pan and thinly slice
  • Prepare the fresh ingredients as specified and serve the fish alongside the rice, pickles, lettuce, cucumber, kimchi and rice

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