Hunan-Style Steamed Fish with Ginger and Scallions

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

Delicate white fish steamed to perfection, accented with fresh ginger, scallions, and a savory soy-based sauce typical of Hunan cuisine. This chinese-inspired seafood ready in about 22 minutes pairs julienned fresh ginger, cut into 2-inch pieces green onions, 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 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 lbs whole white fish and pat dry. Season inside and out with 1 tsp salt and 1/4 tsp white pepper.
  2. Step 2: Place the fish on a heatproof plate and scatter 1 tbsp julienned fresh ginger and 2 green onions cut into 2-inch pieces over and inside the cavity.
  3. Step 3: Set up a steamer over boiling water and steam the fish for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
  4. Step 4: While the fish steams, combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sesame oil in a small bowl.
  5. Step 5: Heat 2 tbsp vegetable oil in a small pan until smoking hot. Remove steamed fish from the steamer, pour the soy mixture over it, then drizzle the hot oil over the top to release fragrant aromas.
  6. Step 6: Garnish with the remaining 2 sliced green onions before serving immediately.

Frequently asked questions

How long does Hunan-Style Steamed Fish with Ginger and Scallions take to make?

Total time is about 22 minutes (10 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 Hunan-Style Steamed Fish with Ginger and Scallions?

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 Hunan-Style Steamed Fish with Ginger and Scallions?

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 Hunan-Style Steamed Fish with Ginger and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Hunan-Style Steamed Fish with Ginger and Scallions?

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.

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