Steamed Cantonese-Style Whole Fish with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

Fresh whole fish steamed to perfection with aromatic ginger and scallions, finished with a fragrant soy-based sauce typical of Cantonese cuisine. This Chinese-inspired seafood recipe (gluten-free), ready in about 22 minutes, pairs whole sea bass, fresh ginger, scallions 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: 12 min Serves 4 Chinese cuisine 210 cal/serving

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Ingredients

1.5 lbs, cleaned and scaled whole sea bass
2 tbsp, julienned fresh ginger
4, julienned scallions
3 tbsp light soy sauce
2 tbsp vegetable oil
1 tsp salt
1/2 tsp white pepper
for garnish cilantro leaves

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Instructions

Step 1: Rinse 1.5 lb whole sea bass and pat dry, then season inside and out with 1 tsp salt and 1/2 tsp white pepper.
Step 2: Place the fish on a heatproof plate and scatter 1 tbsp julienned ginger and 2 scallions evenly over and inside the cavity.
Step 3: Fill a large wok or steamer pot with 2 inches of water and bring 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.
Step 4: While fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering.
Step 5: Remove steamed fish carefully, discard ginger from inside cavity, then scatter the remaining 1 tbsp julienned ginger and 2 scallions on top.
Step 6: Drizzle 3 tbsp light soy sauce evenly over the fish, then pour the hot oil across the scallions and ginger to release their aroma.
Step 7: Garnish with fresh cilantro leaves and serve immediately with steamed rice.