Steamed Cantonese-Style Ginger Scallion Fish

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 with a fragrant ginger and scallion sauce, capturing the simplicity and freshness of Cantonese seafood dishes. This Chinese-inspired seafood recipe, ready in about 25 minutes, pairs fresh ginger, scallions, 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: 15 min Cook: 10 min Serves 2 Chinese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet 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 Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 2 fish fillets with 1/2 tsp salt, 1/4 tsp white pepper, and 1 tbsp cooking wine; let rest for 10 minutes.
  2. Step 2: Place the fillets in a shallow heatproof dish suitable for steaming and scatter 1 tbsp julienned ginger evenly over the fish.
  3. Step 3: Set up a steamer or large pot with boiling water; steam the fish over high heat for 8 minutes until just cooked through and opaque.
  4. Step 4: While the fish steams, heat 3 tbsp vegetable oil in a small pan over medium heat until shimmering but not smoking; add remaining 1 tbsp ginger and 4 scallions julienned, sautéing for 30 seconds until fragrant.
  5. Step 5: Remove the fish from the steamer, drizzle 2 tbsp soy sauce and 2 tbsp water over the fillets.
  6. Step 6: Immediately pour the hot ginger-scallion oil over the fish to release the aroma and serve promptly.

Related recipes