Steamed Cantonese-Style Barramundi
with Rice, Roasted Green Beans & Sweet Soy Ginger Sauce
- Fish
- Soy
- Wheat
: 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.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Green Beans
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Barramundi
(Contains: Fish)
2 unit
Scallions
¾ cup
Jasmine Rice
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 (not nonstick) 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).
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious ginger-soy sauce, though some found it too salty; adjust to taste 🍲.
- Ease of prep: Steaming method was new and interesting for most, but some found it complicated or lacked proper equipment.
- Suggestions: Consider pan-frying the fish if steaming is difficult; add extra ginger or reduce soy sauce for personal preference.
- Portions: Several wanted more green beans and sauce; some felt there was too much rice compared to other components.
- Texture: Steaming produced tender, flaky fish for many; others preferred a crispier pan-seared preparation.
