Steamed Cantonese-Style Ginger Scallion Whole Fish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh whole fish steamed with aromatic ginger and scallions, finished with a light soy dressing for tender, flavorful results. This Chinese-inspired seafood recipe (gluten-free), ready in about 25 minutes, pairs fresh ginger, scallions, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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: 15 min Serves 4 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 1.5 lbs whole white fish, then season inside and out with 1 tsp salt and 1/4 tsp white pepper.
  2. Step 2: Arrange 1 tbsp of 2 tbsp julienned fresh ginger and half of 3 scallions (julienned) inside the fish cavity and over the top.
  3. Step 3: Place the fish on a heatproof plate, and set up a steamer with 1 cup boiling water; steam the fish over high heat for 8-10 minutes until the flesh flakes easily.
  4. Step 4: While the fish steams, warm 2 tbsp vegetable oil in a small saucepan until smoking hot.
  5. Step 5: Carefully remove the steamed fish from the steamer, discard ginger and scallions from inside the cavity, then pour 3 tbsp light soy sauce over the fish.
  6. Step 6: Scatter the remaining ginger and scallions on top of the fish, then drizzle the hot oil over them to release their aroma.
  7. Step 7: Garnish with cilantro leaves if desired and serve immediately with steamed rice.

Frequently asked questions

How long does Steamed Cantonese-Style Ginger Scallion Whole Fish take to make?

Total time is about 25 minutes (10 min prep + 15 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-Style Ginger Scallion Whole Fish?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Steamed Cantonese-Style Ginger Scallion Whole Fish?

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-Style Ginger Scallion Whole Fish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Steamed Cantonese-Style Ginger Scallion Whole Fish gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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