Sweet & Spicy Soy-Garlic Barramundi
with Green Beans, Caramelized Onion & Buttery Rice
- Soy
- Wheat
- Fish
- Milk
Barramundi’s delicate skin, meaty texture, and buttery, mildly sweet flavor make it a go-to for fish night. Here, it’s marinated in a savory-spicy mixture of soy sauce, garlic, cilantro, and jalapeño, then roasted beside green beans to tender perfection. It’s gently placed atop fluffy, buttery rice—sauce and all—draped with caramelized onion, and sprinkled with cilantro for a pop of freshness. Not only did this one not get away, it came right to your door! ;)
Ingredients
6 ounce
Green Beans
1 unit
Onion
½ cup
White Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 unit
Jalapeño
10 ounce
Barramundi
(Contains: Fish)
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, peel and mince or grate garlic. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds for less heat. • In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), combine soy sauce, garlic, half the cilantro, ¼ cup water, 2 tsp sugar, and as much jalapeño as you like (½ cup water and 4 tsp sugar for 4). • Pat barramundi* dry with paper towels; place, skin sides up, in baking dish with soy mixture. Set aside to marinate for at least 10 minutes.
• Meanwhile, trim green beans if necessary. Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and cook, stirring occasionally, until slightly charred but still firm, 3-4 minutes. • Turn off heat; transfer to baking dish with marinated barramundi, carefully nestling green beans around fish. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper. • Arrange caramelized onion evenly over barramundi and green beans in baking dish.
• Roast barramundi and veggies on top rack until fish is cooked through and green beans are tender, 15-20 minutes. • Once barramundi is done, carefully peel skin off fish and discard. TIP: The skin is easier to remove when the fish is cooked.
• Fluff rice with a fork; stir in ½ TBSP butter (1 TBSP for 4 servings). • Divide rice between shallow bowls and top with barramundi and veggies. Spoon sauce from baking dish over fish and garnish everything with remaining cilantro. Serve.
Barramundi is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and spicy soy-garlic marinade, though some found it bland or too salty.
- Ease of prep: Several noted the recipe was time-consuming with tricky timing; consider streamlining steps for efficiency.
- Suggestions: Try marinating fish longer, adding ginger or teriyaki for more flavor, and cooking green beans separately for better texture.
- Portions: Some wanted more rice; others felt the fish portions had gotten smaller over time.
- Fish quality: While many enjoyed the barramundi, some found it too "fishy" tasting; consider offering alternative fish options.
Reviews from our home cooks
Have ordered Barramundi-centric meals many times before. This recipe results in best, flaky but moist treatment. Very much approve of degree of spice introduced by jalapeño.
This was amazing, so easy to cook and so flavorful. Appreciated the change in flavors and style of cooking, for the barramundi.
This was new territory for us ... baked Barramundi. We didn't have the recommended square baking dish so used a round 9" casserole dish instead. Worked great. Kudos to the chef who came up with this one. It seemed complex on first look, but turned out to be pretty straight forward.
Initially I was not impressed & was going to give this 4 stars, I didn't think green beans added anything & did not think the flavors of the fish was anything that was too great. But I saved the 2nd portion I had cooked for the next day & the extra time of the cooked fish in the cooked marinade made this the bomb! Will save this recipe to make again (but marinate fish longer).
Recommend wrapping the barramundi in aluminum foil to steam it with the onions and beans so that they stay moist and the onion flavor infuses more effectively.
This was DELICIOUS!! First time having Barramundi and we just loved it!!! Wow. Mmmmm! This recipe was way better than the second recipe we tried for this fish.
I had never tried Barramundi before this recipe, and highly approve. The sweet & spicy soy-garlic marinade is perfect!
New method for cooking barramundi, and the fish was delicious. The green beans, on the other hand, did not cook. They were still crunchy.
Why did you tell us to remove the skin from the barramundi? Barramundi skin, like salmon skin, is delicious! Should adjust that on the recipe to say that step is optional. Some fish skin doesn't taste good, but not this one.
Love the fish. A little bit bland on the flavoring, but a very nice meal. Separately - There are too many green beans right now with every order! Can you get some different vegetables like carrots or broccoli?
