Barramundi Cruda with Soy Glaze and Tobiko Caviar

Cook time:
Serves 6 Ingredients: 1 7-9oz - skinless barramundi filet, thawed, 1/4 teaspoon - green tobiko, 1/4 teaspoon - red tobiko, 1/4 teaspoon - black tobiko, 4 oz - soy sauce, 1 tablespoon - brown sugar, 1 tablespoon - lemon juice, 1/2 oz - fresh ginger, 2 cloves - crushed garlic, 2 tablespoons - cornstarch, 12 - sesame crackers, microgreens, togarashi ,
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Chef Inspired

Barramundi Cruda
with Soy Glaze and Tobiko Caviar

  • 10m prep
  • 5m cook
  • Serves 6
    Kelly Armetta

  • Pairs with Champagne

  • Perfect for Parties

  • Perfect for Colleagues


  • 1 7-9oz skinless barramundi filet, thawed
  • 1/4 teaspoon green tobiko
  • 1/4 teaspoon red tobiko
  • 1/4 teaspoon black tobiko
For the sauce
  • 4 oz soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 oz fresh ginger
  • 2 cloves crushed garlic
  • 2 tablespoons cornstarch
  • 12 sesame crackers
For the garnish
  • microgreens
  • togarashi

Sophisticated Japanese flavors for your most important dinner guests.

Whether you are celebrating an important event, or just that you all made it through an intense week, start off your congratulatory dinner party with this light and easy appetizer that is sure to impress. This cruda is bright and colorful with clean, Japanese-inspired flavors.  Recipe by Kelly Armetta. Food styling and photography by Kassie Borreson.

  1. Step 1Prepare the ingredients for the soy glaze. Roughly chop the ginger and crush two cloves of garlic.
  2. Step 2In a small saucepan, combine soy sauce, sugar, lemon juice, ginger and garlic.
  3. Step 3Bring to a slow simmer for 5 to 6 minutes.
  4. Step 4Mix cornstarch with a small amount of water to make a slurry.
  5. Step 5Add slurry to soy glaze and stir. Bring to a simmer once more. Let it cool, then strain through a small sieve.
  6. Step 6Place soy glaze into a squeeze bottle.
  7. Step 7Thinly slice one defrosted 7-9 skinless Barramundi portion on the bias. Remove blood line and discard.
  8. Step 8Sprinkle togarashi over sesame crackers
  9. Step 8Here comes the fun part! Plate slices of the barramundi on a platter in a pattern you find beautiful. Spoon small piles of each caviar through the platter. With the squeeze bottle, drizzle soy glaze throughout the platter. Garnish with microgreens. Serve with sesame crackers on the side.
  10. NoteGluten-free loved ones? Never fear! Just replace soy sauce with tamari, a naturally wheat-free alternative. Happy dining!
4.7/5 (3 Reviews)
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