Steamed Cantonese Barramundi with Ginger Soy Sauce and Jasmine Rice

This steamed Cantonese-style barramundi is a restaurant-quality dish you can easily make at home. The firm, mild barramundi fillets are gently steamed until perfectly flaky, then finished with a vibrant sauce of soy sauce, ponzu, fresh ginger and scallions. Served over fragrant jasmine rice with tender roasted zucchini, this meal is both impressive and surprisingly simple to prepare.

Using a homemade steamer setup with aluminum foil, you don’t need any special equipment. The fish cooks in just minutes, while the sauce comes together in a small pan. It’s a balanced, flavorful dinner that’s sure to become a favorite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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 rack to top position and preheat oven to 425°F. Wash and dry produce. Pat barramundi dry with paper towels; place in a large bowl. Add half the soy sauce and half the ponzu (you’ll use the rest later). Turn to coat. Set aside to marinate, skin sides up, at least 10 minutes. 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 and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. 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 remaining soy sauce, remaining 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 zucchini on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 14-16 minutes.
5. While zucchini cooks, place barramundi, skin sides down, on a heatproof plate; discard any remaining marinade. TIP: We used an 8-inch dinner plate (slightly smaller than the pan). Set plate with barramundi on top of foil coil, gently pressing plate so it’s level and foil flattens slightly. Carefully fill bottom of pan with 1 inch of water. Cover pan with a tight-fitting lid and heat over high heat until water boils. (TIP: No lid? No problem! Tightly cover with more foil or set a baking sheet on top of pan.) Reduce heat to medium; steam, covered, until fish is cooked through and easily flakes with a fork, 8-10 minutes. Carefully transfer fish to a separate plate.
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 zucchini between shallow bowls in separate sections; top rice with barramundi. TIP: If you prefer to remove the skin, turn fish skin side up and gently pull skin away using a fork. Spoon sauce over barramundi and garnish with remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

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

Do I have to use ponzu sauce?

Ponzu adds a citrusy tang, but you can substitute with a mix of soy sauce and lemon or lime juice (about 1 tablespoon citrus juice per 2 tablespoons soy sauce).

How do I know when the fish is done?

The fish is cooked when it flakes easily with a fork and is opaque throughout. Steaming typically takes 8-10 minutes for 10 ounces of fillets.