Ponzu-Glazed Barramundi Rice Bowls with Cabbage and Carrots

These rice bowls are all about balance: crispy-skinned barramundi (or salmon) gets a glossy coat of ponzu-hoisin sauce, while tender cabbage and carrots soak up the same savory-sweet flavors. A sprinkle of scallions and chili flakes adds freshness and heat.

Serve over fluffy white rice for a satisfying meal that comes together in about 30 minutes. It’s a weeknight win that feels special but is deceptively simple to make.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. In a small bowl, combine hoisin, ponzu and 3 TBSP water (6 TBSP for 4 servings).
2. 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 rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat fish dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Add fish, skin side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate; wipe out pan.
4. Melt 1 TBSP butter (2 TBSP for 4 servings) in the same pan over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes. Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook until fragrant, 1 minute more. Season with salt and pepper if desired.
5. Push veggies to one side of pan; return fish to empty side. Spoon ponzu mixture over fish. Cook until sauce thickens slightly, 30-60 seconds. Turn off heat; transfer fish to a plate. Stir veggies in sauce until coated.
6. Divide rice between shallow bowls. Top with saucy cabbage and carrots and fish. Sprinkle with scallion greens and extra chili flakes if desired. Serve.

Recipe Tips

FAQ

Can I use a different fish?

Yes, salmon or any firm white fish like cod or halibut will work well.

Is this recipe gluten-free?

It contains soy and wheat from the ponzu and hoisin, so it is not gluten-free unless you use gluten-free alternatives.

Can I make this ahead?

The rice and vegetables can be prepared in advance, but the fish is best cooked fresh for crispy skin.