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.

Light and delicate whole fish steamed with ginger, scallions, and soy sauce, highlighting fresh flavors in a classic Cantonese preparation. This Chinese recipe, 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 220 calories and feeds 4, 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 4 Chinese cuisine 220 cal/serving

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Ingredients

1.5 lbs, cleaned and scaled whole white fish (such as sea bass or tilapia)
2 tbsp, julienned fresh ginger
4, cut into 2-inch strips scallions
3 tbsp light soy sauce
2 tbsp vegetable oil
1 tsp salt
1/4 tsp white pepper
for garnish cilantro

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Instructions

Step 1: Rinse 1.5 lbs whole white fish and pat dry. Lightly season the fish inside and out with 1 tsp salt and 1/4 tsp white pepper.
Step 2: Arrange 1 tbsp julienned fresh ginger and half of the 4 scallions cut into 2-inch strips inside the cavity of the fish.
Step 3: Place the fish on a heatproof plate that fits inside a steamer. Scatter the remaining ginger and scallions over the top of the fish.
Step 4: Bring water to a boil in a wok or large pot with a steamer rack. Place the plate with the fish in the steamer, cover, and steam for 8-10 minutes until the fish is opaque and flakes easily with a fork.
Step 5: While the fish steams, heat 2 tbsp vegetable oil in a small pan until smoking hot.
Step 6: Carefully remove the steamed fish and pour 3 tbsp light soy sauce evenly over it. Immediately drizzle the hot oil on top to sizzle the aromatics.
Step 7: Garnish with fresh cilantro leaves and serve immediately with steamed rice.