Steamed Cantonese Ginger-Soy Fish with Scallions

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 steamed to perfection, topped with a fragrant ginger-soy sauce and fresh scallions for a classic Cantonese flavor. This Chinese-inspired seafood recipe, ready in about 20 minutes, pairs 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 210 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 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 400 grams white fish fillets and season both sides with 1/2 tsp salt and 1/4 tsp white pepper. Place on a heatproof plate suitable for steaming.
  2. Step 2: Scatter 30 grams julienned fresh ginger evenly over the fish. Prepare a steamer and bring water to a rolling boil.
  3. Step 3: Steam the fish on high heat for 6-8 minutes until the fish flakes easily with a fork.
  4. Step 4: Meanwhile, combine 3 tbsp light soy sauce and 1 tsp sesame oil in a small bowl.
  5. Step 5: Heat 2 tbsp vegetable oil in a small pan over medium-high heat until shimmering, then pour hot oil over 3 sliced scallions to release their aroma.
  6. Step 6: Once the fish is steamed, carefully pour the soy-sesame sauce over it, then drizzle the hot scallion oil on top to finish. Serve immediately.

Related recipes