Steamed Cantonese-Style Whole Fish with Ginger and Soy

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

A whole fish steamed with fragrant ginger and scallions, served with a savory soy sauce dressing to highlight classic Cantonese simplicity. This Chinese-inspired seafood recipe (gluten-free), ready in about 22 minutes, pairs whole white fish (sea bass or tilapia), 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 white fish (sea bass or tilapia)
2-inch piece, julienned fresh ginger
3 stalks, sliced scallions
3 tbsp soy sauce
2 tbsp vegetable oil
2 tbsp, chopped cilantro
1 cup for steaming water

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Place 1.5 lbs cleaned whole fish on a heatproof plate that fits inside your steamer. Scatter half of 2-inch julienned fresh ginger and 1.5 sliced scallions evenly on top of the fish.
Step 2: Prepare a steamer by bringing 1 cup of water to a rolling boil. Place the fish on the steaming rack, cover, and steam over high heat for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Step 3: While the fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering.
Step 4: Remove the steamed fish carefully; discard any liquid from the plate. Sprinkle the remaining ginger and scallions on top of the fish.
Step 5: Pour 3 tbsp soy sauce evenly over the fish, then immediately drizzle the hot oil over the ginger and scallions to release their aroma.
Step 6: Garnish with 2 tbsp chopped cilantro and serve the fish hot with steamed rice.