Steamed Cantonese Ginger-Scallion Fish Fillets

By AislePrompt Editorial · ·

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 fillets infused with the fragrant aroma of fresh ginger and scallions, steamed to tender perfection with a light soy sauce dressing. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs fresh ginger, scallions, 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

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Instructions

  1. Step 1: Rinse 400 grams of white fish fillets and pat dry, then lightly season with 1/2 tsp salt and 1/4 tsp white pepper on both sides.
  2. Step 2: Arrange the fillets in a heatproof plate suitable for steaming. Scatter 30 grams julienned fresh ginger and 3 sliced scallions evenly over the fish.
  3. Step 3: Prepare a wok or large pot with 3 inches of boiling water and place a steamer rack inside. Place the plate on the rack, cover with a lid, and steam over high heat for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: Meanwhile, heat 1 tbsp vegetable oil in a small pan over medium heat until hot but not smoking. Remove from heat and stir in 2 tbsp light soy sauce and 1 tsp sesame oil.
  5. Step 5: Once fish is steamed, carefully pour the hot soy-sesame sauce over the fish and garnish with fresh cilantro leaves before serving.

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