Cantonese-Style Steamed Fish with Ginger and Scallion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate white fish steamed gently with julienned ginger and scallions, accented by a light soy and sesame dressing for a fresh and healthy dish. This chinese-inspired seafood ready in about 22 minutes pairs fresh ginger, scallions, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 12 min Serves 2 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse the 1 lb whole fresh white fish and pat dry. Sprinkle 1/2 tsp salt and 1/4 tsp white pepper evenly inside and outside the fish.
  2. Step 2: Place half of the 2 tbsp julienned fresh ginger and 2 scallion stalks inside the fish cavity. Lay the fish on a heatproof plate.
  3. Step 3: Scatter the remaining ginger and scallions over the top of the fish.
  4. Step 4: Prepare a steamer with boiling water over high heat. Steam the fish plate for 8-10 minutes until the fish flesh is opaque and flakes easily.
  5. Step 5: While the fish steams, heat 2 tbsp vegetable oil in a small pan until hot but not smoking.
  6. Step 6: Remove the steamed fish from the steamer and pour 3 tbsp light soy sauce and 1 tsp sesame oil evenly over the fish.
  7. Step 7: Pour the hot vegetable oil over the ginger and scallions atop the fish to release their aroma, then serve immediately.

Frequently asked questions

How long does Cantonese-Style Steamed Fish with Ginger and Scallion take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cantonese-Style Steamed Fish with Ginger and Scallion?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cantonese-Style Steamed Fish with Ginger and Scallion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cantonese-Style Steamed Fish with Ginger and Scallion for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cantonese-Style Steamed Fish with Ginger and Scallion?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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