Cantonese Style Steamed Fish with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

Fresh whole fish steamed delicately with aromatic ginger and scallions, finished with a light soy and sesame oil dressing for a clean, elegant flavor. This Chinese recipe, ready in about 22 minutes, pairs whole white fish (sea bass or tilapia), fresh ginger, scallions 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: 10 min Cook: 12 min Serves 2 Chinese cuisine 220 cal/serving

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Ingredients

1 (about 1 lb), cleaned and scaled whole white fish (sea bass or tilapia)
2-inch piece, julienned fresh ginger
3, cut into 2-inch strips scallions
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

HENCKELS Statement Razor-Sharp 20-Piece Knife Set with Block, Chef Knife, Bread Knife, German Engineered Knife Informed by over 100 Years of Mastery, Natural
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Instructions

Step 1: Rinse and pat dry 1 whole white fish (about 1 lb). Lightly season the fish inside and out with 1/2 tsp salt and 1/4 tsp white pepper.
Step 2: Place half of the 2-inch julienned fresh ginger and 2 scallions cut into 2-inch strips inside the cavity of the fish. Lay the fish on a heatproof plate suitable for steaming.
Step 3: Scatter the remaining ginger and scallions evenly over the top of the fish.
Step 4: Prepare a steamer by bringing water to a boil. Place the plate with the fish inside the steamer, cover, and steam over high heat for 8-10 minutes until the fish flesh is opaque and flakes easily.
Step 5: While steaming, heat 2 tbsp vegetable oil in a small pan until just smoking. Remove from heat and stir in 3 tbsp soy sauce and 1 tsp sesame oil.
Step 6: When the fish is done, carefully pour the hot oil and soy mixture over the steamed fish to release the aroma. Serve immediately with steamed rice.