Steamed Cantonese Whole Fish with Ginger and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate Cantonese steamed whole fish infused with fragrant ginger and fresh scallions, showcasing clean flavors and tender texture. This chinese-inspired seafood ready in about 22 minutes pairs tablespoons fresh ginger, julienned, tablespoons scallions, julienned, tablespoons soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 12 min Serves 4 Chinese cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and pat dry the 1.5 pounds whole white fish, then score the skin lightly on both sides; season inside and out with 1 teaspoon salt and 1/2 teaspoon white pepper.
  2. Step 2: Arrange the fish on a heatproof plate that fits inside your steamer; scatter 1 tablespoon julienned fresh ginger and 2 tablespoons julienned scallions over the top and inside the cavity.
  3. Step 3: Bring water to a boil in a wok or large pot with a steaming rack; place the plate with fish inside the steamer, cover, and steam over high heat for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: While steaming, combine 3 tablespoons soy sauce and 1 tablespoon sesame oil in a small bowl.
  5. Step 5: Heat 2 tablespoons vegetable oil in a small pan over medium-high heat until shimmering.
  6. Step 6: Carefully remove the steamed fish from the steamer; pour the soy sauce mixture over the fish.
  7. Step 7: Scatter the remaining 1 tablespoon julienned scallions and a handful of cilantro leaves on top.
  8. Step 8: Pour the hot vegetable oil over the scallions and cilantro to release their aroma and serve immediately.

Frequently asked questions

How long does Steamed Cantonese Whole Fish with Ginger and Scallions take to make?

Total time is about 22 minutes (10 min prep + 12 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 Whole Fish with Ginger and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons soy sauce from drying out.

Can I substitute ingredients in Steamed Cantonese Whole Fish with Ginger and Scallions?

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 Whole Fish with Ginger and Scallions 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.

What goes well with Steamed Cantonese Whole Fish with Ginger and Scallions?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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