Steamed Cantonese-Style Whole Fish with Soy and Ginger

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 delicate whole fish steamed with aromatic ginger and topped with a bright soy sauce dressing, showcasing Cantonese seafood finesse. This Chinese-inspired seafood recipe, ready in about 22 minutes, pairs whole white fish (sea bass or snapper), fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 10 min Cook: 12 min Serves 4 Chinese cuisine 220 cal/serving

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Ingredients

1.5 lbs, cleaned and scaled whole white fish (sea bass or snapper)
3 tbsp, julienned fresh ginger
3 stalks, julienned scallions
4 tbsp soy sauce
3 tbsp vegetable oil
1 tbsp, chopped cilantro
1 tsp salt
1/4 tsp white pepper
1/2 cup water

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Equipment for this recipe

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

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Rinse 1.5 lbs whole white fish and pat dry. Season both sides with 1 tsp salt and 1/4 tsp white pepper. Place on a heatproof plate suitable for steaming.
Step 2: Scatter 2 tbsp julienned fresh ginger evenly over the fish. Pour 1/2 cup water around the plate to maintain moisture.
Step 3: Set up a steamer and bring water to a rolling boil. Place the fish plate inside and cover tightly. Steam for 8-10 minutes until the flesh is opaque and flakes easily.
Step 4: While the fish steams, heat 3 tbsp vegetable oil in a small pan over medium heat until shimmering. Add 1 tbsp julienned ginger and 3 stalks sliced scallions, frying briefly until fragrant but not browned.
Step 5: Remove the fish from the steamer and pour 4 tbsp soy sauce over it. Drizzle the hot ginger-scallion oil on top, garnish with 1 tbsp chopped cilantro, and serve immediately.