Cooking at Home
Charcoal Roasted Barramundi, Vadouvan, Young Garlic & Coriander


  • 1 kg whole barramundi
  • 100ml Kikkoman Naturally Brewed Soy Sauce
  • 1tsp fennel seed
  • 1tsp cardamon pod
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp black peppercorn
  • 1tsp ground turmeric
  • 1tsp ground garlic
  • 1 fresh chilli
  • 1 diced small brown onion
  • 200g diced ripe tomato
  • 200ml water
  • 10ml vegetable oil
  • 10 curry leaves
  • 1 coriander bunch
  • 1 young garlic stem

Kikkoman sauce used in this recipe

50 mins
4 - 6
Cook time
15 mins
Prep time
35 mins

Charcoal Roasted Barramundi, Vadouvan, Young Garlic & Coriander

This unique, flavour packed seafood dish brings together spices and heat for an unforgettable meal.


  1. Fillet the barramundi, keep the bones and set aside for the stock reduction.
  2. Pound and toast all the spices into a course powder in a mortar and pestle or a blender.
  3. Fry the onion and garlic in a pan, then add the fish bones and head with the spice mix and cook until golden brown and all the flavour is released. Cover with water and bring to a simmer.
  4. Add the diced tomato and curry leaves and simmer for a further 15 minutes and strain with a fine sieve, discarding the bones.
  5. Add Kikkoman Soy Sauce to the fish stock sauce whilst on the heat to balance the flavour.
  6. Gently pound the young garlic stem and deep fry until crispy and use it as a garnish when plating up.
  7. Roast the barramundi over the charcoal on a wire rack. Once ready, serve on a plate with the sauce and garnish with coriander and edible flowers.
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