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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.

I marinated Australis Barramundi in this incredible sauce for a beautiful charbroiled, marinated fish dish sure to brighten up your weeknights or your date nights.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    olive oil
    •    wedge lime
    •    2 tbsps fish sauce
    •    2 tbsps fresh lime juice
    •    1 garlic clove, shredded
    •    1 tbsp light brown sugar
    •    1 tbsp sambal chili sauce
    •    4 (about 6 oz) barramundi skinless fillets


  1. Using 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. Cutting on a diagonal, make parallel cuts to create half-inch diamonds or squares in a crosshatch pattern. Repeat with remaining fillets.
  3. Season both sides of the barramundi fillets with salt. Place on a rimmed baking sheet.
  4. Combine 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. Heat broiler. Drizzle barramundi with oil and broil until charred in spots and cooked through about 5 minutes. Serve with lime wedges for squeezing over.

This great family recipe is thanks to The Better Fish at


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