Steamed Cantonese-Style Barramundi is a spin on classic Cantonese-style steamed fish. Traditionally, this dish could be found in a Chinese wedding banquet, but also at home for a typical meal. There is a variety of fish that can be steamed - pretty much any delicate white fish works.
Ingredients
- Jasmine Rice
- Green Beans
- Ginger
- Scallions
- Cilantro
- Soy Sauce
- Ponzu Sauce
- Barramundi
Instructions
- Preheat oven to 425. Wash and dry produce.
- Cook jasmine rice (for ease, use a rice cooker).
- Trim green beans. Peel and julienne the ginger.
- Trim and halve the scallions lengthwise; cut crosswise into 1-inch pieces. Separate the whites from the greens.
- Roughly chop cilantro.
- In a medium bowl, whisk soy sauce, ponzu, 2 tbsp warm water, and 1 tsp sugar until the sugar dissolves.
- Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast for 12-15 minutes until browned and tender.
- Season barramundi with salt and pepper. Steam the barramundi skin side down until it is cooked through and easily flakes, 8-10 minutes.
- While fish steams, heat 1 tbsp oil in a small pan over medium-high heat. Add ginger and scallion whites. Stir until fragrant and scallion whites are lightly browned, 2-3 minutes.
- Stir in scallion greens and half the cilantro. Add soy sauce mixture and stir until sauce has reduced slightly, 30-60 seconds.
- Plate the rice, green beans, and fish, and spoon sauce over barramundi. Garnish with cilantro.
Return to main page