Battle Barramundi: Sesame Crusted Barramundi with Warm Asian Snow Pea Slaw

Serves: 10 (can be minimized for fewer people)

Prep Time: 25

Cook Time: 5


  • 2 c soy sauce
  • 1 c rice vinegar
  • ½ c chopped garlic
  • 1 c fish sauce
  • ¼ c sesame Oil
  • ¼ c chopped ginger
  • 2 T Szechwan peppercorns
  • 1 T five spice powder
  • ½ c black sesame seeds
  • ½ c white sesame seeds
  • 10 Barramundi Fillets, skinned

For the Asian Snow Pea Slaw:

  • 10 Snow Peas, julienned
  • 3 red peppers, julienned
  • 2 carrots, grated
  • ½ c black sesame seeds
  • 1 c rice vinegar
  • ½ c sugar
  • ¼ c fish sauce
  • 2 T ground ginger
  • ½ c soy sauce
  • 3 T granulated garlic
  • 1 T sesame oil


  1. Mix soy, vinegar, garlic, sesame oil, fish sauce, ginger, peppercorns and five spice together.
  2. Marinate fish for 30 – 40 minutes.
  3. Heat skillet, add oil.
  4. Place flesh side of fish into sesame seed mixture.
  5. Place seed side down and cook until seeds start to brown.
  6. Flip fish and finish cooking. Remove from skillet.
  7. Now prepare the slaw by mixing the snow peas, red pepper, carrots and sesame seeds in large bowl.
  8. In a separate bowl mix vinegar, sugar, fish sauce, ginger, soy sauce garlic and sesame oil together until sugar is dissolved.
  9. Scrape pan from fish and add veggies, when warm add fish sauce mixture. Remove from pan.

Serve fish over slaw and drizzle with ginger-soy syrup.

Recipe Source:

Recipe by: Student chef Alex Smith of Con-Val High School in  Peterborough, NH, winner of ACF New Hampshire’s Iron Chef “Battle Barramundi” 

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