Coconut-Lemongrass Steamed Fish with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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.

Delicate white fish steamed in a fragrant coconut and lemongrass broth, topped with a bright ginger-soy sauce for a taste inspired by tropical island flavors. This Asian Fusion-inspired seafood recipe, ready in about 22 minutes, pairs coconut milk, fresh ginger, julienned, 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 Asian Fusion cuisine 220 cal/serving

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Ingredients

4 fillets (6 oz each) white fish fillets (e.g. snapper or cod)
1 cup coconut milk
2 stalks lemongrass stalk, bruised and cut into 2-inch pieces
1 tbsp fresh ginger, julienned
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 green onions, thinly sliced
1/4 cup cilantro leaves
1/2 tsp salt
1 cup water

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Instructions

Step 1: In a large shallow pan, combine 1 cup coconut milk, 1 cup water, and 2 stalks bruised lemongrass. Bring to a gentle simmer over medium heat.
Step 2: Season 4 white fish fillets (6 oz each) with 1/2 tsp salt. Place the fillets on a heatproof plate and set the plate inside the pan above the liquid, cover tightly, and steam for 8-10 minutes until fish is opaque and flakes easily.
Step 3: Meanwhile, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp julienned fresh ginger to make the ginger-soy sauce.
Step 4: Remove fish from steamer, spoon the ginger-soy sauce evenly over each fillet, then garnish with 2 thinly sliced green onions and 1/4 cup fresh cilantro leaves. Serve immediately.