Thai Baked Barramundi

I loveeeee a good Thai dish & this is a gorgeously light weeknight dinner to whip up! PLUS the fish dressing on this one is actually amazing on ANY fish if you don't like or have access to Barramundi.. I love salmon as a great swap for Barramundi with this dressing!



Thai Baked Barramundi

Serves 2 

2 Barramundi fillets (middle pieces) 
1 carrot, peeled into long strips
1 medium cucumber, peeled into strips 
1.5 cups of Chinese cabbage, shredded 
1 cup red cabbage, shredded 
3 radishes, sliced into thin circles 
1/2 red capsicum, thinly sliced 
3-4 sprigs of fresh coriander

Fish dressing: 
1 tsp sesame oil 
1 spring onion, sliced thinly
2 tbsp soy sauce
1/2 red chili, de-seeded and sliced 
1 lime, juiced 
1 tbsp fish sauce 
1 garlic clove, sliced thinly 


  1. Preheat oven to 180 degrees celsius.
  2. Add all ingredients under "dressing" into a small bowl and mix.
  3. Add carrot, cucumber, cabbage, Chinese cabbage, radishes, coriander and capsicum into a large mixing bowl and set aside. 
  4. Reserve 1 tbsp of dressing to place onto your salad. 
  5. Place two sheets of al foil down (enough to cover a single filet of fish) and place fish in the middle of the sheet. 
  6. divide the remaining dressing between both fillets. 
  7. Wrap tightly, ensuring no air or dressing can come out. 
  8. Place onto a baking tray and then into the oven for 15 minutes.  
  9. While these are cooking, dress your salad with the 1 tbsp of reserved dressing. 
  10. Toss the salad. 
  11. Take fish out of the oven and eat with your salad!