Steamed Cantonese-Style Barramundi

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 (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.

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.