Ginger-Scallion Fish Steamed in Soy Broth
Delicate white fish fillets steamed gently in a fragrant soy and ginger broth, topped with fresh scallions for a light and healthy meal. This chinese-inspired seafood ready in about 20 minutes pairs julienned fresh ginger, julienned scallions, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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.
Ingredients
- 1 lb white fish fillets (such as cod or sea bass)
- 2 tbsp, julienned fresh ginger
- 3, julienned scallions
- 3 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp salt
Instructions
- Step 1: Rinse and pat dry 1 lb white fish fillets and arrange them in a heatproof shallow dish suitable for steaming. Sprinkle 1/4 tsp salt evenly over the fillets.
- Step 2: Scatter 1 tbsp julienned fresh ginger over the fish.
- Step 3: In a small bowl, mix 3 tbsp light soy sauce with 1/4 cup water and pour evenly around the fillets in the dish.
- Step 4: Set up a steamer or a wok with a steaming rack and bring water to a boil. Place the dish in the steamer, cover, and steam over medium-high heat for 8-10 minutes until the fish is opaque and flakes easily.
- Step 5: While fish steams, heat 2 tbsp vegetable oil in a small pan over medium-high heat until shimmering. Add remaining 1 tbsp julienned ginger and 3 julienned scallions, sauté for 30 seconds until fragrant.
- Step 6: Remove fish from steamer, spoon the hot oil and aromatics over the fillets. Serve immediately with steamed rice.
Equipment for this recipe
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Frequently asked questions
How long does Ginger-Scallion Fish Steamed in Soy Broth take to make?
Total time is about 20 minutes (8 min prep + 12 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 Ginger-Scallion Fish Steamed in Soy Broth?
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 Ginger-Scallion Fish Steamed in Soy Broth?
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 Ginger-Scallion Fish Steamed in Soy Broth for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger-Scallion Fish Steamed in Soy Broth?
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.
