Steamed Ginger-Lemongrass Fish with Vietnamese Herbs

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

A delicate, invigorating steamed fish infused with fresh ginger and lemongrass, topped with vibrant Vietnamese herbs for a bracing experience. This Vietnamese-inspired seafood recipe, ready in about 25 minutes, pairs fresh ginger, lemongrass stalks, fish 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: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon freshly squeezed lime juice, 1 teaspoon sugar, and 1 minced garlic clove until sugar dissolves to make the sauce.
  2. Step 2: Arrange 4 white fish fillets on a heatproof plate suitable for steaming. Scatter 2 tablespoons julienned fresh ginger and 2 bruised, thinly sliced lemongrass stalks evenly over the fillets.
  3. Step 3: Place the plate in a steamer over boiling water, cover, and steam for 8-10 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Remove the fish from the steamer and drizzle the prepared fish sauce mixture evenly over the fillets.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro leaves, 1/4 cup chopped Thai basil leaves, 2 thinly sliced scallions, and 1 small thinly sliced red chili if using.
  6. Step 6: Serve immediately with steamed jasmine rice for an invigorating, light meal that brings renewed energy.

Frequently asked questions

How long does Steamed Ginger-Lemongrass Fish with Vietnamese Herbs take to make?

Total time is about 25 minutes (15 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 Vietnamese Herbs?

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 Vietnamese Herbs?

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 Vietnamese Herbs 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 Vietnamese Herbs?

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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