Steamed Cantonese-Style Soy Sauce Fish with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A delicate white fish steamed to perfection, infused with aromatic ginger and scallions, and dressed in a savory soy sauce dressing. This Chinese-inspired seafood recipe, ready in about 22 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 240 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.

Ingredients

• 1, about 1 lb, cleaned and scaled whole white fish (such as sea bass or tilapia)
• 2 tbsp, julienned fresh ginger
• 3, julienned scallions
• 3 tbsp light soy sauce
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the 1 lb whole white fish dry and rub both sides with 1/2 tsp salt and 1/4 tsp white pepper. Place the fish on a heatproof plate that fits inside your steamer.
2. Step 2: Scatter 1 tbsp julienned fresh ginger over the fish, reserving 1 tbsp ginger and all the scallions for garnish.
3. Step 3: Set up a steamer and bring water to a boil over high heat. Place the plate with fish inside the steamer, cover, and steam for 8-10 minutes until the fish flesh is opaque and flakes easily.
4. Step 4: While the fish steams, combine 3 tbsp light soy sauce, 2 tbsp vegetable oil, and 1 tsp sesame oil in a small saucepan. Heat over medium heat until hot but not smoking.
5. Step 5: Remove the fish from the steamer and discard ginger on top. Sprinkle the remaining 1 tbsp ginger and 3 julienned scallions over the fish. Pour the hot soy sauce mixture evenly over the fish to release the aroma of the aromatics. Serve immediately with steamed rice.