• Adjust rack to top position and preheat oven to 425 degrees. 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, 1 1⁄4 cups water (2 1⁄4 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.

• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons. Peel ginger and slice lengthwise into 1⁄4-inch-thick planks; stack planks and slice lengthwise to create 1⁄4-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).

• 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!

• 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.

• While zucchini cooks, place barramundi, skin sides down, on a heatproof plate; discard any remaining marinade. TIP: We used an 8-inch dinner plate (the plate should be 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. TIP: Re-center plate and foil in pan if needed. • 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.

• 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.

• 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. ***Fish is fully cooked when internal temperature reaches 145°.***