Cantonese-Style Steamed Whole Fish with Ginger and Scallions

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

Whole fish steamed to tender perfection and topped with a bright ginger and scallion sauce, embodying Cantonese simplicity and freshness. This chinese-inspired seafood ready in about 30 minutes pairs inch piece, julienned fresh ginger, light soy sauce, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 lbs whole white fish and pat dry. Score both sides with 3 diagonal cuts. Rub 1 tsp salt and 1/4 tsp white pepper all over the fish including inside the cavity.
  2. Step 2: Place fish on a heatproof plate that fits inside your steamer. Sprinkle 1 tbsp Shaoxing cooking wine over the fish.
  3. Step 3: Scatter half of 2-inch julienned fresh ginger and 2 scallions cut into 3-inch strips over and inside the fish.
  4. Step 4: Steam over boiling water for 8-10 minutes until the fish flesh flakes easily with a fork.
  5. Step 5: While fish steams, heat 3 tbsp vegetable oil in a small pan until just smoking. Remove from heat and add 3 tbsp light soy sauce.
  6. Step 6: Carefully remove the steamed fish, discard ginger and scallions on top, then pour the soy sauce mixture over the fish.
  7. Step 7: Top with the remaining julienned ginger, 2 scallions strips, and garnish with fresh cilantro leaves before serving immediately.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Whole Fish with Ginger and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep light soy sauce from drying out.

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

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 Whole Fish with Ginger and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Whole Fish with Ginger and Scallions?

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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