Steamed Fish Fillets with Chili and Scallion Oil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate fish fillets infused with ginger and chili, topped with a fragrant scallion oil for a bright, aromatic finish. This asian-inspired asian ready in about 22 minutes pairs tilapia fillets, dried red chilies, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 12 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 12 oz tilapia fillets dry with paper towels and place in a shallow steamer dish. Thinly slice 3 scallions and chop 1 tsp ginger.
  2. Step 2: Rinse 2 dried red chilies, remove seeds, and chop finely. Arrange half the sliced scallions, chopped ginger, and chopped dried chilies over the fish.
  3. Step 3: In a small bowl, mix 1 tbsp soy sauce and 1 tbsp rice wine. Pour evenly over the fish.
  4. Step 4: Place the dish in a steamer basket over a pot with 1 cup boiling water. Cover and steam for 8-10 minutes until fish is opaque and flakes easily.
  5. Step 5: While fish steams, heat 1 tbsp vegetable oil in a small skillet over medium heat. Add remaining sliced scallions and chopped dried chilies and cook for 1 minute until scallions wilt and oil is fragrant.
  6. Step 6: Drizzle hot scallion oil over steamed fish and serve immediately.

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Frequently asked questions

How long does Steamed Fish Fillets with Chili and Scallion Oil 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 Fish Fillets with Chili and Scallion Oil?

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 tilapia fillets from drying out.

Can I substitute ingredients in Steamed Fish Fillets with Chili and Scallion Oil?

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 Fish Fillets with Chili and Scallion Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Fish Fillets with Chili and Scallion Oil?

Asian asian 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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