Steamed Cantonese-Style Barramundi

🥘 Ingredients

• aluminum foil
• barramundi
  20 oz
• cilantro
  ½ oz
• cooking oil
  2.333 tbsp
• ginger
  2 thumb
• green beans
  24 oz
• jasmine
• jasmine rice
  1.5 c
• paper towels
• ponzu sauce
  12 ml
• salt
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  2 tsp
• water
  2 tbsp, 1¼ cup

🍳 Cookware

• small pot
• medium bowl
• large
• baking
• heatproof
• small pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, cover, and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   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 sauce , water , and half the sugar until sugar dissolves (use all sugar for 4 servings).

   green beans: 12 oz, ginger: 2 thumb, scallions: 4 unit, cilantro: ½ oz, soy sauce: 4 tbsp, ponzu sauce: 12 ml, water: 2 tbsp, sugar: 2 tsp
3. 

   3

   Cut a 12-inch-long piece of aluminum foil . Roll up foil lengthwise, then form into a coil. Place coil in the center of a large pan. *Tip: use a 10-inch stainless steel pan, not nonstick, as the coil may scratch the surface.*

   aluminum foil
4. 

   4

   Toss green beans on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast ontop rack until browned and tender, 12-15 minutes.

   green beans: 12 oz, cooking oil: 2.333 tbsp
5. 

   5

   Pat barramundi dry with paper towels and season all over with salt and pepper. Place barramundi, skin side down, on a heatproof { plate (slightly smaller than the pan).

   barramundi: 20 oz, paper towels
6. 

   6

   While the fish is steaming, heat 1 TBSP oil (2 TBSP for 4 servings) in a small pan over medium-high heat. Add the ginger matchsticks and the scallion whites; cook, stirring, until fragrant and barely browned, 2-3 minutes. Stir in scallion greens and half the cilantro. Add the soy mustard (list above) and cook until reduced, 30-60 seconds.

   ginger
7. 

   7

   Divide jasmine rice and roasted green beans between two medium bowls, keeping them separate. Top the rice with the barramundi. If you wish, keep the fish skin side up and pull it off with a fork. Spoon the sauce over the fish and remaining cilantro over everything. Serve.

   jasmine