Clear Broth Cantonese Steamed Fish with Ginger and Scallion

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

A delicate steamed white fish dressed with fragrant ginger and scallion, highlighting the clean and fresh flavors typical of Cantonese cuisine. This chinese-inspired seafood ready in about 20 minutes pairs julienned fresh ginger, light soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Serves 2 Chinese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Season 400 g of white fish fillets lightly with 1/4 tsp salt and place them on a heatproof plate suitable for steaming.
  2. Step 2: Scatter 1 tbsp julienned fresh ginger and 2 scallion stalks cut into 2-inch strips evenly over the fish.
  3. Step 3: Prepare a steamer by bringing water to a boil over high heat, then place the plate inside and cover tightly.
  4. Step 4: Steam the fish for 7-8 minutes until just cooked through and tender.
  5. Step 5: While fish steams, heat 2 tbsp vegetable oil in a small pan until shimmering.
  6. Step 6: Remove the steamed fish plate carefully, discard the ginger and scallions on top, and drizzle 2 tbsp light soy sauce and 1 tsp sesame oil over the fish.
  7. Step 7: Top the fish with remaining 1 tbsp ginger and 1 scallion stalk cut into thin strips, then pour the hot oil over them to release the aroma.
  8. Step 8: Serve immediately with steamed rice.

Frequently asked questions

How long does Clear Broth Cantonese Steamed Fish with Ginger and Scallion take to make?

Total time is about 20 minutes (10 min prep + 10 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 Clear Broth Cantonese Steamed Fish with Ginger and Scallion?

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 julienned fresh ginger from drying out.

Can I substitute ingredients in Clear Broth Cantonese Steamed Fish with Ginger and Scallion?

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 Clear Broth Cantonese Steamed Fish with Ginger and Scallion 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.

What goes well with Clear Broth Cantonese Steamed Fish with Ginger and Scallion?

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.

Related recipes