Steamed Cantonese-Style Barramundi
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Steamed Cantonese-Style Barramundi

Steamed Cantonese-Style Barramundi

with Rice, Roasted Green Beans & Sweet Soy Ginger Sauce

In our spin on classic Cantonese-style steamed fish, these firm, mild-flavored barramundi fillets are the stars (and they really shine). After gently cooking in a simple homemade steamer—believe it or not, you already have all the tools in your kitchen!—they’re finished with a flavorful, zippy mix of soy sauce, ponzu, fresh ginger, and scallions. Sides of fragrant, fluffy jasmine rice and tender roasted green beans round out this impressively easy meal.

Tags:
New
Protein Smart
Calorie Smart
Allergens:
Soy
Wheat
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

6 ounce

Green Beans

1 thumb

Ginger

2 unit

Scallions

¼ ounce

Cilantro

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

10 ounce

Barramundi

(Contains Fish)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

1 teaspoon

Sugar

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Nutrition Values

/ per serving
Calories600 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber3 g
Protein35 g
Cholesterol75 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Whisk
Aluminum Foil
Large Pan
Baking Sheet
Paper Towel
Small Pan

Instructions

Cook Rice
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep & Start Sauce
2

• While rice cooks, trim green beans if necessary. Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise to create ¼-inch-thick matchsticks. Trim and halve scallions lengthwise; cut crosswise into 1-inch pieces, separating whites from greens. Roughly chop cilantro. • In a medium bowl, whisk together soy sauce, ponzu, 2 TBSP warm water, and 1 tsp sugar until sugar dissolves (4 TBSP warm water and 2 tsp sugar for 4 servings).

Set Up Steamer
3

• Cut a 12-inch-long piece of aluminum foil. Roll up foil lengthwise, then form into a coil. • Place foil coil in center of a large pan. TIP: We used a 10-inch stainless steel pan (the foil could damage a nonstick pan!).

Roast Green Beans
4

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

Steam Fish
5

• Meanwhile, pat barramundi* dry with paper towels; season all over with salt and pepper. Place barramundi, skin sides down, on a heatproof plate. TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan). • Set plate with barramundi on top of foil coil, gently pressing plate so it’s level and foil flattens slightly. Carefully fill bottom of pan with 1 inch of water. TIP: Re-center plate and foil in pan if needed. • Cover pan with a tight-fitting lid and heat over high heat until water boils. (TIP: No lid? No problem! Tightly cover with more foil or set a baking sheet on top of pan.) Reduce heat to medium; steam, covered, until fish is cooked through and easily flakes with a fork, 8-10 minutes. • Carefully transfer fish to a separate plate.

Finish Sauce
6

• While fish steams, heat 1 TBSP oil (2 TBSP for 4 servings) in a small pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant and scallion whites are lightly browned, 2-3 minutes. • Stir in scallion greens and half the cilantro. Add soy sauce mixture and cook, stirring, until sauce has reduced slightly, 30-60 seconds.

Serve
7

• Divide rice and roasted green beans between shallow bowls in separate sections; top rice with barramundi. TIP: If you want to remove the skin, turn the fish skin side up and gently pull the skin away using a fork. • Spoon sauce over barramundi and garnish with remaining cilantro. Serve.

Barramundi is fully cooked when internal temperature reaches 145°.