Steamed Ginger-Lemongrass Fish with Cilantro

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

Delicately steamed white fish infused with fragrant ginger and lemongrass, finished with bright cilantro for a lively finish. This asian-inspired seafood (low carb, gluten free) ready in about 20 minutes pairs julienned Fresh ginger, thinly sliced Garlic cloves, Soy sauce 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 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 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Prepare a steamer setup and bring water to a rolling boil.
  3. 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.
  4. 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.
  5. Step 5: While steaming, mix 3 tablespoons soy sauce with 1 tablespoon sesame oil in a small bowl.
  6. Step 6: Once done, carefully remove the fish and drizzle the soy-sesame mixture over each fillet.
  7. 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?

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 julienned fresh ginger from drying out.

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.

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