Steamed Fish with Ginger and Scallion Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 20 minutes pairs inch piece, julienned fresh ginger, soy sauce, vegetable oil 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with steamed rice for a light, aromatic meal.

Frequently asked questions

How long does Steamed Fish with Ginger and Scallion Oil take to make?

Total time is about 20 minutes (10 min prep + 10 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 with Ginger 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 soy sauce from drying out.

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

Vietnamese 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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