Steamed Ginger-Lemongrass Fish with Cilantro
Delicately steamed white fish infused with fragrant ginger and lemongrass, finished with bright cilantro for a lively finish. This Asian-inspired seafood recipe (low carb, gluten free), ready in about 20 minutes, pairs White fish fillets (cod or tilapia), Fresh ginger, Lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 4 fillets (6 oz each) White fish fillets (cod or tilapia)
- 2 tbsp, julienned Fresh ginger
- 2, bruised and cut into 3-inch pieces Lemongrass stalks
- 3, thinly sliced Garlic cloves
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1/4 cup, chopped Fresh cilantro leaves
- 2, thinly sliced Green onions
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and pat dry 4 white fish fillets (6 oz each). Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 2: Prepare a steamer setup and bring water to a rolling boil.
- Step 3: Place 2 bruised and 3-inch pieces of lemongrass on the steaming tray. Lay the fish fillets on top, then scatter 2 tablespoons julienned fresh ginger and 3 thinly sliced garlic cloves evenly over the fish.
- Step 4: Cover and steam the fish over boiling water for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
- Step 5: While steaming, mix 3 tablespoons soy sauce with 1 tablespoon sesame oil in a small bowl.
- Step 6: Once done, carefully remove the fish and drizzle the soy-sesame mixture over each fillet.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves and 2 thinly sliced green onions before serving immediately for a refreshing, aromatic entrée.
Frequently asked questions
How long does Steamed Ginger-Lemongrass Fish with Cilantro 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 Ginger-Lemongrass Fish with Cilantro?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Steamed Ginger-Lemongrass Fish with Cilantro?
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 Ginger-Lemongrass Fish with Cilantro 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.
Is Steamed Ginger-Lemongrass Fish with Cilantro low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
