Steamed Cantonese-Style Barramundi
with Rice, Roasted Brussels Sprouts & 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 zucchini round out this impressively easy meal.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
unit
Zucchini
¾ cup
Jasmine Rice
8 ounce
Brussels Sprouts
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Barramundi
(Contains: Fish)
2 unit
Scallions
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
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Pat barramundi* dry with paper towels; place in a large bowl. Add half the soy sauce and half the ponzu (you'll use the rest later). Turn to coat. Set aside to marinate, skin sides up, at least 10 minutes.
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 and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. 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 remaining soy sauce, remaining 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 zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 14-16 minutes.
While zucchini cooks, place barramundi, skin sides down, on a heatproof plate; discard any remaining marinade. 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 zucchini between shallow bowls in separate sections; top rice with barramundi. TIP: If you prefer to remove the skin, turn fish skin side up and gently pull 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 flavorful, creamy fish that wasn't "fishy." The scallion-ginger topping was a hit 🐟.
- Ease of prep: Customers appreciated learning the simple steaming method, which produced juicy, perfectly cooked fish.
- Suggestions: Consider adding extra finely chopped onions for more flavor, as some found the provided scallions sparse.
