Barramundi Yakizakana

Serves: 4

Prep Time: 20

Cook Time: 20


  • 2 1-lb whole Australis Barramundi fish
  • 4 Basil Leaves
  • 2 oz. Fresh Ginger, Thinly Sliced
  • 2 oz. Ponzu Sauce {recipe below}
  • 4 oz. Udon Noodles
  • 1 tsp. Chopped Cilantro
  • 1 tsp. Chopped Red Bell Pepper
  • 1 tsp. Chopped Yellow Bell Pepper
  • 1 T Sesame Oil
  • 4oz. cooked Udon noodles
  • Salt & Pepper to taste

Ponzu Sauce

  • 2 cups unseasoned rice vinegar
  • 4 cups freshly squeezed lemon juice or a mixture of lemon and lime in a 2:1 ratio
  • ½ cup of finely grated fresh tangerine peel
  • 3 cups soy sauce
  • 1 cup mirin (syrupy rice wine -- optional)


For the sauce:
Combine all ingredients. Let stand overnight, then strain through a paper coffee filter before using. This makes a little over 1 cup of sauce. Leftover sauce will last indefinitely if refrigerated.

To clean the barramundi:
Remove scales with the back of a knife, scraping away from you towards the head into a sink. Make an incision with a sharp knife along the back bone of the fish and go along the bone until you can see through to the bottom. With a sharp pair of fish scissors cut the bone from the head and tail.

  1. Season the flesh with salt and pepper, then place 4 basil leaves and 4 slices of ginger in-between.
  2. Place on a flat roasting tray with the body upright (so the fish appears as if it is swimming) --  this may take a little patience to balance but believe me it can be done.
  3. Place in a pre-heated oven at 375 degrees for 20 minutes or until the flesh is a brilliant white color.

To serve, remove the barramundi from the oven and place on a large plate or serving tray. Toss 4 oz. of cooked Udon noodles in the sesame oil and place beside the fish and sprinkle with the cilantro and peppers. Drizzle the ponzu sauce over the fish and serve.

Recipe Source:

Created by Chef Michael Gilligan, Executive Chef of Atrio Restaurant at the Conrad Miami Hotel.

Photo courtesy of Claudia Uribe Touri Photography

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