Steamed Cantonese Ginger-Soy Fish with Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 20 minutes pairs julienned 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Carefully remove the steamed fish from the steamer and pour the warm soy and oil mixture evenly over the fillets.
  6. 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.

Frequently asked questions

How long does Steamed Cantonese Ginger-Soy Fish with Cilantro 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-Soy Fish with Cilantro?

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-Soy Fish with Cilantro?

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-Soy Fish with Cilantro 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-Soy Fish with Cilantro?

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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