Steamed Cantonese-Style Barramundi

🥘 Ingredients

• barramundi
  8 oz
• black pepper
  ½ tsp
• cilantro
  1 unit
• cooking oil
  3 tbsp
• ginger
  2 in
• green beans
  6 oz
• jasmine rice
  1 c
• ponzu sauce
  2 tbsp
• salt
  1 tsp
• scallions
  3 unit
• soy sauce
  1 tbsp
• sugar
  1 tsp

🍳 Cookware

• aluminum foil
• large pan
• baking sheet
• small pan

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Cook jasmine rice according to package directions.

   jasmine rice: 1 c
2. 

   2

   Trim green beans if necessary. Peel ginger and slice into ¼-inch planks, then into matchsticks. Trim and halve scallions lengthwise; cut into 1-inch pieces, separating whites from greens. Roughly chop cilantro .

   green beans: 6 oz, ginger: 2 in, scallions: 3 unit, cilantro: 1 unit
3. 

   3

   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.
4. 

   4

   Toss green beans on a baking sheet with 2 tbsp cooking oil , salt , and black pepper . Roast ⏱️ 12 minutes until tender-crisp, tossing halfway.

   cooking oil: 3 tbsp, salt: 1 tsp, black pepper: ½ tsp
5. 

   5

   Pat barramundi 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.

   barramundi: 8 oz
6. 

   6

   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.
7. 

   7

   Whisk soy sauce , ponzu sauce , and sugar 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.

   soy sauce: 1 tbsp, ponzu sauce: 2 tbsp, sugar: 1 tsp