Steamed Cantonese-Style Barramundi

Name: Steamed Cantonese-Style Barramundi with Rice, Roasted Green Beans & Sweet Soy Ginger Sauce
Yield: 2 servings
Ingredients: 6 ml Ponzu Sauce; 6 oz Green Beans; 2 tbsp Soy Sauce; 10 oz Barramundi; 2 unit Scallions; 3/4 cup Rice; 1/4 oz Cilantro; 1 Ginger; 1 tsp Granulated Sugar, tsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Rice, Roasted Green Beans & Sweet Soy Ginger Sauce

By Recipe0 System

: In our spin on classic Cantonese-style steamed fish, these firm, mild-flavored barramundi fillets are the stars (and they really shine). After gently cooking in a simple homemade steamer—believe it or not, you already have all the tools in your kitchen!—they’re finished with a flavorful, zippy mix of soy sauce, ponzu, fresh ginger, and scallions. Sides of fragrant, fluffy jasmine rice and tender roasted green beans round out this impressively easy meal.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 tbsp Ponzu Sauce
6 oz Green Beans
2 tbsp Soy Sauce
10 oz Barramundi
2 unit Scallions
3/4 cup Rice
1/4 oz Cilantro
1 Ginger
1 tsp Granulated Sugar, tsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
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, 2 TBSP warm water, and 1 tsp sugar until sugar dissolves (4 TBSP warm water and 2 tsp sugar for 4 servings).
3

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!
4

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.
5

Meanwhile, pat barramundi* dry with paper towels; season all over with salt and pepper. Place barramundi, skin sides down, on a heatproof plate. TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan).
6

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.
7

Divide rice and roasted green beans between shallow bowls in separate sections; top rice with barramundi. TIP: If you want to remove the skin, turn the fish skin side up and gently pull the skin away using a fork.

Spoon sauce over barramundi and garnish with remaining cilantro. Serve.

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