Fried Garlic Pepper Barramundi with Thai Style Chilli

年年有鱼 🐠 Wishing you an abundance of health and prosperity with this Fried Garlic Pepper Barramundi recipe!

McCormick Asia sent us their Garlic Pepper Grinder and wow, that extra garlicky kick really elevated this homely recipe.

Plus, impeccably fresh with velvety smooth flesh, Barramundi portions (center cut) from Kühlbarra, we’re in for a treat this Chinese New Year.

Celebrate CNY with McCormick Asia, the #1 Herbs & Spices company in the world*!

Get yours at your nearest supermarket now.

*T&Cs apply

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Adjust Servings
4portions Barramundi Portion (Center Cut Only)
2 Egg yolks
500g Cornstarch
1tbsp (on coarse setting) McCormick Garlic Pepper Seasoning
Thai Chilli Sauce
2 tbsp Cooking oil
4 cloves Garlic (minced)
1 Red Chilli
1 Red Chilli Padi
2 Thai Green Chillies
6 tbsp Coconut sugar
3 tbsp Fish sauce
3 tbsp Vinegar



Make vertical cuts along the fish fillet without cutting through the skin. Make horizontal cuts at a 45 degree angle without cutting through the skin.

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Coat Barramundi with egg yolks. In a large tray add cornstarch and McCormick Garlic Pepper Seasoning, mix evenly. Coat fillets in flour mixture, making sure all crevices are coated.

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Deep fry fillets by holding the 2 ends and opening the fillet up for about 20 seconds to make its shape. Drop fillet in and deep fry until golden brown.

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In a small pan over medium heat, add cooking oil. Add minced garlic, chopped chillies and stir fry until fragrant. Add coconut sugar and mix until melted.

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Add fish sauce and vinegar, mix well. Reduce mixture until thick and sticky.

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Pour sauce over plated fish fillets. Garnish with coriander.

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