Steamed Cantonese Ginger-Scallion Fish
Delicate white fish fillets steamed with fragrant ginger and scallions, finished with a savory soy sauce glaze. This chinese-inspired seafood ready in about 20 minutes pairs julienned fresh ginger, light soy sauce, sesame oil 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.
Ingredients
- 400 g white fish fillets (e.g. cod or sea bass)
- 30 g, julienned fresh ginger
- 3 stalks, sliced into 2-inch strips scallions
- 3 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp salt
Instructions
- Step 1: Rinse 400 g white fish fillets and pat dry. Lightly season both sides with 1/2 tsp salt.
- Step 2: Arrange the fish fillets on a heatproof plate suitable for steaming. Scatter 30 g julienned fresh ginger and 3 sliced scallions evenly over the top.
- Step 3: Set up a steamer or a wok with a steaming rack and bring water to a rolling boil. Place the plate in the steamer and cover tightly. Steam over high heat for 7 minutes until the fish is opaque and flakes easily.
- Step 4: While the fish steams, mix 3 tbsp light soy sauce and 1 tsp sesame oil in a small bowl.
- Step 5: Heat 2 tbsp vegetable oil in a small pan over medium-high heat until shimmering but not smoking.
- Step 6: When the fish is done, carefully remove the plate from the steamer and pour the soy sauce mixture evenly over the fish.
- Step 7: Immediately drizzle the hot vegetable oil over the ginger and scallions on top of the fish to release their aroma and finish the dish. Serve immediately.
Frequently asked questions
How long does Steamed Cantonese Ginger-Scallion Fish take to make?
Total time is about 20 minutes (10 min prep + 10 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 Steamed Cantonese Ginger-Scallion Fish?
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 Steamed Cantonese Ginger-Scallion Fish?
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 Steamed Cantonese Ginger-Scallion Fish for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Steamed Cantonese Ginger-Scallion Fish?
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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