Cantonese Steamed Fish with Ginger and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate white fish fillets steamed gently with fresh ginger and scallions, accented by a light soy sauce dressing to highlight natural flavors. This Chinese recipe, ready in about 20 minutes, pairs fresh ginger, julienned, scallions, cut into 2-inch strips, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 12 min Serves 2 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 lb white fish fillets and pat dry, then season both sides with 1/2 tsp salt and 1/4 tsp white pepper.
  2. Step 2: Arrange the fish fillets on a heatproof plate suitable for steaming, then scatter 2 tbsp julienned fresh ginger and 4 stalks of scallions cut into 2-inch strips evenly over the fish.
  3. Step 3: Prepare a steamer and bring water to a rolling boil, then place the plate inside and steam the fish over high heat for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: While the fish steams, heat 2 tbsp vegetable oil in a small pan until shimmering, then pour over the steamed fish to release the aromas of the ginger and scallions.
  5. Step 5: Drizzle 3 tbsp light soy sauce and 1 tsp sesame oil evenly over the fish just before serving to create a bright, savory finish.

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