Steamed Cantonese Barramundi with Ginger Soy Sauce and Jasmine Rice

This Cantonese-style steamed barramundi is a restaurant-quality dish you can easily make at home. Firm, mild barramundi fillets are gently steamed until flaky, then finished with a vibrant sauce of soy, ponzu, fresh ginger and scallions. The result is a light yet flavorful main course that pairs beautifully with fragrant jasmine rice and tender roasted asparagus.

Don’t be intimidated by steaming fish at home-you likely have everything you need in your kitchen. A simple foil coil in a large pan creates the perfect steamer and the fish cooks in just minutes. This impressive meal is surprisingly simple and perfect for a weeknight dinner or a special occasion.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Pat barramundi fillets dry with paper towels and place in a large bowl. Add half the soy sauce and half the ponzu; turn to coat. Let marinate, skin side up, for at least 10 minutes. In a small pot, combine rice, 1¼ cups 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 serving.
2. While rice cooks, trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Peel ginger and slice into thin matchsticks. Trim scallions, halve lengthwise and cut into 1-inch pieces, separating whites from greens. Roughly chop cilantro. In a medium bowl, whisk together remaining soy sauce, remaining ponzu, 2 tablespoons warm water and 1 teaspoon sugar until sugar dissolves.
3. Cut a 12-inch piece of aluminum foil and roll it lengthwise into a long coil. Place the foil coil in the center of a large pan (preferably stainless steel, not nonstick).
4. Toss zucchini and asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway, until tender and lightly browned, 14-16 minutes.
5. Place marinated barramundi, skin side down, on a heatproof plate (about 8 inches). Set the plate on top of the foil coil in the pan, pressing gently so it sits level. Carefully pour water into the pan until it reaches about 1 inch up the sides. Cover the pan tightly with a lid or foil. Heat over high until water boils, then reduce heat to medium. Steam until fish is cooked through and flakes easily, 8-10 minutes. Carefully transfer fish to a separate plate.
6. While fish steams, heat 1 tablespoon oil in a small pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant and lightly browned, 2-3 minutes. Stir in scallion greens and half the cilantro. Add the soy sauce mixture and cook, stirring, until slightly reduced, 30-60 seconds.
7. Divide rice and roasted vegetables between shallow bowls. Top rice with barramundi (remove skin if desired by gently pulling it away with a fork). Spoon sauce over fish and garnish with remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with other firm white fish like sea bass, cod or snapper. Adjust steaming time based on thickness.

What can I use instead of ponzu sauce?

Ponzu adds a citrusy tang. You can substitute with a mixture of soy sauce and fresh lemon or lime juice (about 2 parts soy to 1 part citrus).

How do I store leftovers?

Store leftover fish, rice and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a microwave or steamer.