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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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.
• 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).
• 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!).
• 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.
• 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.
• 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.
• 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°.
