Poached Cantonese-Style Whole Fish with Ginger and Scallion

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Delicately poached whole fish accented with fresh ginger, scallions, and a light soy dipping sauce, showcasing traditional Cantonese technique emphasizing freshness. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs whole white fish (tilapia or sea bass), fresh ginger, scallions 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: 15 min Serves 4 Chinese cuisine 220 cal/serving

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Ingredients

1.5 lbs whole white fish (tilapia or sea bass)
3-inch piece fresh ginger
4 stalks scallions
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp salt
4 cups water

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Instructions

Step 1: Clean and scale 1.5 lbs whole white fish, pat dry with paper towels. Thinly slice 3-inch piece of fresh ginger into matchsticks. Cut 4 scallions into 2-inch lengths, separating white and green parts.
Step 2: Season the fish inside and out with 1 tsp salt. Place the fish in a large shallow pan and add 4 cups water, enough to reach halfway up the fish. Scatter half the ginger and white parts of scallions around and inside the fish.
Step 3: Bring water to a gentle simmer over medium heat, cover, and poach the fish for 8-10 minutes until flesh is opaque and flakes easily.
Step 4: While fish cooks, mix 3 tbsp light soy sauce and 1 tbsp sesame oil in a small bowl. Heat 2 tbsp vegetable oil in a small pan until smoking hot.
Step 5: Carefully transfer the cooked fish to a serving platter, top with remaining ginger and green scallion parts. Pour the soy and sesame sauce over the fish, then drizzle the hot oil over the ginger and scallions to release aroma. Serve immediately with steamed rice.