Ginger-Scallion Infused Steamed Fish Fillet

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 fillet steamed with a fragrant ginger and scallion sauce, highlighting clean flavors and simple technique. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs fresh ginger, julienned, scallions, thinly sliced, 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 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

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Ingredients

250 grams white fish fillet (such as cod or tilapia)
1 tablespoon fresh ginger, julienned
2 stalks scallions, thinly sliced
1 tablespoon light soy sauce
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup water

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Instructions

Step 1: Season 250 grams white fish fillet with 1/4 teaspoon salt and 1/8 teaspoon white pepper on both sides.
Step 2: Place the fish on a heatproof plate suitable for steaming. Scatter 1 tablespoon julienned fresh ginger and 2 stalks thinly sliced scallions evenly on top of the fillet.
Step 3: Prepare a steamer by bringing 1 cup of water to a boil in a wok or large pot. Place the plate with fish inside the steamer basket.
Step 4: Cover and steam over high heat for 6-8 minutes until the fish is opaque and flakes easily with a fork.
Step 5: While the fish steams, heat 1 tablespoon vegetable oil in a small pan until hot but not smoking.
Step 6: Carefully remove the steamed fish, drizzle 1 tablespoon light soy sauce over the fish, then pour the hot oil over the ginger and scallion topping to release their aroma. Serve immediately.