Steamed Fish with Ginger and Scallion Oil

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Delicate white fish steamed with fresh ginger and topped with a hot scallion and oil dressing for a fragrant and light main course. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs white fish fillets (tilapia 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: 10 min Serves 4 Vietnamese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 fillets, about 6 oz each white fish fillets (tilapia or snapper)
2-inch piece, julienned fresh ginger
4, sliced into 2-inch lengths, white and green parts separated scallions
3 tbsp soy sauce
4 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

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

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 4 white fish fillets with 1/2 tsp salt and 1/4 tsp black pepper. Arrange them on a heatproof plate suitable for steaming, then scatter 2-inch julienned fresh ginger evenly over the fish.
Step 2: Prepare a steamer and bring water to a rolling boil. Place the fish plate inside, cover, and steam over medium-high heat for 8 minutes until the fish is just cooked through and flakes easily.
Step 3: While fish steams, heat 4 tbsp vegetable oil in a small saucepan over medium heat. When oil is hot but not smoking, add the white parts of 4 scallions and sauté for 30 seconds until fragrant. Remove from heat.
Step 4: Remove steamed fish from steamer and drizzle 3 tbsp soy sauce evenly over fish. Pour the hot scallion oil with white parts over the fish, then sprinkle the green parts of the scallions on top.
Step 5: Serve immediately with steamed rice for a light, aromatic meal.