---
title: Steamed Cantonese-Style Barramundi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steamed-cantonese-style-barramundi-657984cbbb715086aa4d049e
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Fish, Soy, Wheat]
tags: [New, Protein Smart, Calorie Smart]
rating: 4.0
rating_count: 1900
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the delicious, light flavors; some suggested low-sodium soy sauce.
  - theme: Ease of prep
    text: The steaming technique was interesting, though some found it complex.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/steamed-cantonese-style-barramundi.avif"
---
Preheat oven to 425°F. Wash and dry produce. Cook @jasmine rice{1%cup} according to package directions.

Trim @green beans{6%oz} if necessary. Peel @ginger{2%inches} and slice into ¼-inch planks, then into matchsticks. Trim and halve @scallions{3%unit} lengthwise; cut into 1-inch pieces, separating whites from greens. Roughly chop @cilantro{1%unit}.

Cut a 12-inch piece of #aluminum foil{}. Roll lengthwise and form into a coil. Place in a #large pan{} and pour in 1 inch of water. Bring to a boil over medium-high heat.

Toss green beans on a #baking sheet{} with 2 tbsp @cooking oil{3%tbsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Roast ~{12%minutes} until tender-crisp, tossing halfway.

Pat @barramundi{8%oz} dry with paper towels; season all over with salt and pepper. Place skin-side down on a heatproof plate. Place plate on the foil coil, cover pan with a lid, and steam ~{8%minutes} until fish is opaque and flakes easily.

While fish steams, heat remaining oil in a #small pan{} over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant and lightly browned ~{2%minutes}. Remove from heat.

Whisk @soy sauce{1%tbsp}, @ponzu sauce{2%tbsp}, and @sugar{1%tsp} into the ginger oil. Divide rice and roasted green beans between shallow bowls. Top rice with barramundi, drizzle with sauce, and garnish with scallion greens and cilantro. Serve immediately.