Steamed Ginger-Lemongrass Fish with Cilantro and Lime

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

Delicate white fish steamed with aromatic ginger and lemongrass, finished with fresh cilantro and a bright lime drizzle for a light and invigorating meal. This Asian Fusion-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs white fish fillets (cod or tilapia), fresh ginger, lemongrass stalk 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 rice, quinoa, or a quick salad. 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 Fusion cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare a steamer by bringing 2 inches of water to a gentle boil in a pot fitted with a steaming rack. Season 4 white fish fillets (about 600g) with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Place 1 tbsp julienned fresh ginger, 2 thinly sliced garlic cloves, and 1 bruised and cut lemongrass stalk (1 stalk, 2-inch pieces) on top of and under the fish fillets arranged on a heatproof plate.
  3. Step 3: Steam the fish over boiling water for 8-10 minutes until opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, mix 2 tbsp fresh lime juice, 1 tbsp soy sauce, and 1 tsp sesame oil in a small bowl.
  5. Step 5: Remove the fish from the steamer, discard the lemongrass stalk pieces, and drizzle the lime-soy dressing over the fillets. Sprinkle with 1/4 cup chopped fresh cilantro leaves before serving immediately for a bright, refreshing dish.

Frequently asked questions

How long does Steamed Ginger-Lemongrass Fish with Cilantro and Lime 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 and Lime?

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 and Lime?

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 and Lime 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 and Lime gluten free?

Yes — this recipe is tagged 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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