Broiled Barramundi with Sambal

Cook time:
Serves 4 Ingredients: 4 - (6-oz) skin-on Australis Barramundi fillets , 1 - garlic clove, finely grated, 2 tablespoons - fish sauce, 2 tablespoons - fresh lime juice, 1 tablespoon - sambal oelek (hot chili paste), 1 tablespoon - light brown sugar, olive oil, lime wedge,
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Broiled Barramundi with Sambal

  • 15m prep
  • 5m cook
  • Serves 4
    Team Australis

  • Pairs with White Wine

  • Perfect for Double Dates

  • Perfect for Friends


To Broil
  • 4 (6-oz) skin-on Australis Barramundi fillets
  • 1 garlic clove, finely grated
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sambal oelek (hot chili paste)
  • 1 tablespoon light brown sugar
  • olive oil
  • lime wedge

Broiled Barramundi with Sambal

Try charbroiling barramundi for an exotic, richly-flavored dinner.

Sambal is an Indonesian chili paste with a strong and soul-warming flavor. Think of it as a hot sauce like sriracha, but with a less garlicky, more vinegar-y, chili kick. We marinated Australis Barramundi in this incredible sauce for a beautiful charbroiled, marinated fish dish sure to brighten up your weeknights or your date nights. Recipe adapted from Bon Appetit.

  1. Step 1Using a very sharp blade, draw a knife down the length of one barramundi fillet to make parallel quarter-inch deep cuts spaced a half-inch apart from end to end.
  2. Step 2Cutting on a diagonal, make parallel cuts to create half-inch diamonds or squares in a crosshatch pattern. Repeat with remaining fillets.
  3. Step 3Season both sides of the barramundi fillets with salt. Place on a rimmed baking sheet.
  4. Step 4Combine garlic, fish sauce, lime juice, chili paste, and brown sugar in a small bowl. Spoon over the barramundi, making sure marinade penetrates score marks.
  5. Step 5Heat broiler. Drizzle barramundi with oil and broil until charred in spots and cooked through about 5 minutes. Serve with lime wedges for squeezing over.
  6. NoteBe sure to pat the fillets dry with paper towels to remove as much moisture as you can before slicing.
  7. This fish is served best with a simple grain like rice to offset the complexity of the flavor. We made a simple, short-grain white rice with chilis.
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  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine