Steamed Cantonese Grouper with Ginger and Scallion

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

Delicate grouper fillets steamed with fragrant ginger and scallions, finished with a savory soy sauce dressing. This Chinese-inspired seafood recipe (gluten free, low fat), ready in about 20 minutes, pairs fresh grouper fillet, fresh ginger, scallions 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 rice, quinoa, or a quick salad. 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

1 lb fresh grouper fillet
2 tbsp thinly sliced fresh ginger
3 stalks julienned scallions
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp white pepper

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Instructions

Step 1: Rinse and pat dry 1 lb fresh grouper fillet, then lightly season with 1/2 tsp salt and 1/4 tsp white pepper on both sides.
Step 2: Arrange the fillet on a heatproof plate and evenly scatter 2 tbsp thinly sliced fresh ginger and 2 stalks julienned scallions on top.
Step 3: Prepare a steamer by bringing water to a rolling boil and gently steam the fish plate for 8-10 minutes until the flesh turns opaque and flakes easily.
Step 4: While the fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering, then pour over the steamed fish to release the ginger aroma.
Step 5: In a small bowl, mix 3 tbsp light soy sauce and 1 tbsp sesame oil, then drizzle this sauce over the fish.
Step 6: Garnish with the remaining 1 stalk of julienned scallion and serve immediately for a fragrant, tender dish.