Steamed Ginger-Lemongrass Fish with Fresh Herb Salsa

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

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A delicate steamed white fish infused with ginger and lemongrass, served with a bright herb salsa that invigorates the palate. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs white fish fillets (cod or snapper), 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 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 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Fill a large wok or pot with 2 cups water and bring to a simmer over medium heat to prepare for steaming.
  2. Step 2: Place 4 white fish fillets (6 oz each) on a heatproof plate, scatter 2 tbsp julienned fresh ginger and 1 bruised lemongrass stalk cut in half over the fillets.
  3. Step 3: Place the plate on a steaming rack over the simmering water, cover tightly, and steam for 8-10 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: While the fish steams, combine 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 minced garlic clove, 1 tsp sugar, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup chopped Thai basil, and 1 finely chopped small red chili in a bowl — stir well to create a vibrant herb salsa.
  5. Step 5: Carefully remove the steamed fish and discard the lemongrass stalks. Spoon the fresh herb salsa over the hot fish and serve immediately to enjoy a refreshing and fragrant dish.

Frequently asked questions

How long does Steamed Ginger-Lemongrass Fish with Fresh Herb Salsa 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 Fresh Herb Salsa?

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 Fresh Herb Salsa?

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 Fresh Herb Salsa 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 Fresh Herb Salsa?

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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