Chinese Steamed Fish with Ginger and Scallion Soy Sauce
Delicate white fish steamed to moist perfection, topped with fragrant julienned ginger, scallions, and a light soy sauce dressing for a healthy, flavorful entrée. This chinese-inspired seafood (low-fat) ready in about 17 minutes blends fresh ginger, julienned, stalks scallions, sliced, light soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 500 g white fish fillets (e.g. cod or tilapia)
- 2 tbsp fresh ginger, julienned
- 3 stalks scallions, sliced
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp cilantro leaves (optional)
Instructions
- Step 1: Season 500 g white fish fillets with 1/2 tsp salt and 1/4 tsp white pepper evenly on both sides.
- Step 2: Place the fillets on a heatproof plate that fits inside a steamer. Scatter 1 tbsp julienned fresh ginger over the fish.
- Step 3: Steam over boiling water for 8-10 minutes until the fish turns opaque and flakes easily with a fork.
- Step 4: While steaming, heat 1 tbsp vegetable oil in a small pan over medium heat until shimmering but not smoking.
- Step 5: Remove fish from steamer and drizzle 3 tbsp light soy sauce and 1 tbsp sesame oil over the fillets. Pour the hot vegetable oil over 3 sliced scallions on top to release their fragrance.
- Step 6: Garnish with 1 tbsp fresh cilantro leaves if desired and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chinese Steamed Fish with Ginger and Scallion Soy Sauce take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chinese Steamed Fish with Ginger and Scallion Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chinese Steamed Fish with Ginger and Scallion Soy Sauce?
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 Chinese Steamed Fish with Ginger and Scallion Soy Sauce 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.
Is Chinese Steamed Fish with Ginger and Scallion Soy Sauce low-fat?
Yes — this recipe is tagged low-fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
