Ginger & Scallion Barramundi with Steamed Bok Choy and Rice

Flaky barramundi fillets steamed with aromatic ginger and scallions, complemented by a light soy sauce dressing, served with fluffy jasmine rice and vibrant steamed bok choy.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Singaporean
• Difficulty: Easy
• Cost: $9.06/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• steam
• fresh
• healthy
• quick
• savory

Ingredients

• 1 cup jasmine rice (uncooked)
• 2 barramundi fillets (6 ounce)
• 1 tablespoon ginger (cut into matchsticks)
• 2 green onions (thinly sliced, white and green parts separated)
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 0.25 teaspoon white pepper
• 1 tablespoon vegetable oil
• 4 head baby bok choy (halved lengthwise)
• 0.25 teaspoon salt

Instructions

1. Rinse 1 cup jasmine rice thoroughly under cold water. Combine rice with 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, pat barramundi fillets dry with paper towels. Sprinkle each fillet with 1/4 teaspoon white pepper. Arrange the ginger matchsticks and the white parts of the green onions on top of each fillet.
3. Prepare a steamer: bring water to a boil in a large pot or wok. Place the fish fillets in a heatproof dish or on a steamer plate. Steam for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Steaming time will vary depending on thickness of the fillets.
4. While fish steams, prepare the bok choy. In a separate steamer basket or the same pot alongside the fish (if space allows), steam the halved baby bok choy for 3-5 minutes, until crisp-tender. Season the steamed bok choy with 1/4 teaspoon salt and a drizzle of the dressing from step 6 (or just a pinch of salt).
5. In a small bowl, whisk together light soy sauce and sesame oil to make the dressing.
6. Once fish is cooked, carefully transfer the steamed fillets to serving plates. Top each fillet with the remaining green parts of the green onions. Heat 1 tablespoon vegetable oil in a small saucepan until shimmering (just smoking). Carefully pour the hot oil over the green onions and ginger on the fish – it should sizzle. Immediately drizzle the prepared soy-sesame dressing over the fish.
7. Serve the steamed barramundi immediately with the freshly steamed jasmine rice and bok choy.

Notes

Ensure the oil poured over the fish is very hot to properly 'bloom' the aromatics. This recipe also works well with other mild white fish. For crispier bok choy, blanch instead of steam.

Nutrition (per serving)

• Calories: 500
• Protein: 45 g
• Carbohydrates: 50 g
• Fat: 15 g
• Fiber: 4 g
• Sodium: 1100 mg
• Saturated Fat: 3 g
• Sugar: 3 g
• Cholesterol: 100 mg