Steamed Cantonese Ginger-Soy Fish with Cilantro

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 steamed white fish fillets infused with ginger and soy, topped with fresh cilantro for a bright and fragrant Cantonese-style entrée. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs fresh ginger, 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.

Prep: 10 min Cook: 10 min Serves 2 Chinese cuisine 180 cal/serving

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Ingredients

2 fillets (about 10 oz total) white fish fillets (e.g. cod or sea bass)
2 tbsp, julienned fresh ginger
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
1/4 cup, chopped fresh cilantro leaves
2 stalks, thinly sliced green onions
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Rinse 2 white fish fillets (about 10 oz total) and pat dry. Season both sides with 1/2 tsp salt and 1/4 tsp white pepper.
Step 2: Arrange the fish fillets in a heatproof plate that fits into your steamer. Scatter 2 tbsp julienned fresh ginger evenly over the fish.
Step 3: Fill a wok or large pot with about 2 inches of water and bring to a boil. Place the plate with fish inside the steamer basket, cover, and steam for 8 minutes until the fish is opaque and flakes easily.
Step 4: While the fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering. Add 2 tbsp soy sauce and 1 tsp sesame oil, stirring briefly to combine.
Step 5: Carefully remove the steamed fish from the steamer and pour the warm soy and oil mixture evenly over the fillets.
Step 6: Garnish the fish with 1/4 cup chopped fresh cilantro and 2 sliced green onions. Serve immediately with steamed rice for a light, aromatic meal.