Ginger-Scallion Steamed Whole Fish

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

A delicate whole fish steamed with fragrant ginger and scallions, capturing the essence of traditional Chinese seafood flavors. This Chinese recipe, ready in about 25 minutes, pairs fresh ginger, scallions, 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: 15 min Cook: 10 min Serves 4 Chinese cuisine 220 cal/serving

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Ingredients

1 (about 1.5 lbs), scaled and gutted whole white fish (such as tilapia or sea bass)
3 tbsp, julienned fresh ginger
4, cut into 2-inch strips scallions
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp salt
1/2 tsp white pepper

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Instructions

Step 1: Rinse and pat dry 1 whole white fish (about 1.5 lbs). Rub 1 tsp salt and 1/2 tsp white pepper evenly over both sides and inside the cavity.
Step 2: Stuff the cavity with 1 tbsp of the julienned ginger and 2 scallion strips. Place the fish on a heatproof plate that fits inside your steamer.
Step 3: Scatter the remaining 2 tbsp ginger and 2 scallion strips over the top of the fish.
Step 4: Bring water to a rolling boil in a wok or large pot fitted with a steaming rack. Place the plate with the fish in the steamer and cover tightly.
Step 5: Steam for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
Step 6: While the fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering.
Step 7: Remove the steamed fish carefully, drizzle 3 tbsp soy sauce and 1 tbsp sesame oil over the fish.
Step 8: Pour the hot oil over the ginger and scallions on top to release their aroma and serve immediately.