Steamed Ginger-Lemongrass Fish with Citrus Soy Sauce

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

About the author — is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Delicately steamed white fish infused with fresh ginger and lemongrass, served with a bright and savory citrus soy dipping sauce. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs white fish fillets, 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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Season 4 white fish fillets with 1/2 tsp salt and place them on a heatproof plate suitable for steaming. Scatter 2 tbsp julienned fresh ginger and 2 bruised and sliced lemongrass stalks evenly over the fish.
  2. Step 2: Prepare a steamer by bringing 2 cups of water to a rolling boil. Place the plate with fish in the steamer basket, cover, and steam over medium-high heat for 8-10 minutes until the fish is opaque and flakes easily.
  3. Step 3: While the fish steams, whisk together 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tsp honey, and 1 tsp sesame oil in a small bowl to create the citrus soy sauce.
  4. Step 4: Remove the fish from the steamer, sprinkle with 2 sliced scallions and 2 tbsp chopped fresh cilantro. Drizzle the citrus soy sauce over the fish and serve immediately for a revitalizing meal.

Frequently asked questions

How long does Steamed Ginger-Lemongrass Fish with Citrus Soy Sauce 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 Citrus Soy Sauce?

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 Citrus Soy Sauce?

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 Citrus Soy Sauce 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 Ginger-Lemongrass Fish with Citrus Soy Sauce?

Asian 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.

Related recipes