Cantonese-Style Steamed Fish with Ginger and Scallion Oil

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Whole white fish steamed gently with ginger and scallions, topped with a fragrant hot oil pour that embodies Cantonese culinary finesse. This Chinese-inspired seafood recipe, ready in about 22 minutes, pairs fresh ginger, scallions, 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 3, 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 3 Chinese cuisine 220 cal/serving

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Ingredients

1.5 lbs, cleaned and scaled whole white fish (e.g., sea bass or tilapia)
2 tbsp, julienned fresh ginger
4 stalks, cut into 3-inch lengths, separated white and green parts scallions
3 tbsp soy sauce
1/4 cup vegetable oil
1 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Sprinkle 1 tsp salt and 1/4 tsp white pepper evenly over the 1.5 lbs cleaned whole fish, then place 1 tbsp julienned ginger and the white parts of 4 scallion stalks inside the cavity.
Step 2: Arrange the fish on a heatproof plate and steam over a pot of boiling water for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Step 3: While the fish steams, heat 1/4 cup vegetable oil in a small saucepan over medium heat until shimmering but not smoking.
Step 4: Remove the steamed fish from the steamer, discard the ginger and scallions inside the cavity, then scatter the remaining 1 tbsp julienned ginger and green parts of scallions on top.
Step 5: Pour 3 tbsp soy sauce evenly around the fish, then carefully pour the hot vegetable oil over the ginger and scallions to release their aroma and create a fragrant finishing touch.