Steamed Ginger-Parsley Fish with Garlic Broth

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

Delicate steamed white fish brightened with ginger and fresh parsley, served in a fragrant garlic broth to ease sinus pressure. This Asian-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs white fish fillets (cod or tilapia), fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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: 15 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set up a steamer basket over boiling water and place 16 oz white fish fillets on a heatproof plate. Scatter 1 tbsp julienned fresh ginger and 4 thinly sliced garlic cloves evenly over the fish.
  2. Step 2: Cover and steam the fish for 8-10 minutes until just opaque and flakes easily with a fork.
  3. Step 3: Meanwhile, combine 1 cup low-sodium chicken broth, 1 tbsp soy sauce, and 1 tsp sesame oil in a small saucepan. Bring to a simmer over medium heat.
  4. Step 4: Remove the fish from the steamer and transfer to a serving dish. Pour the hot garlic-ginger broth over the fish.
  5. Step 5: Garnish with 1/4 cup chopped fresh parsley and 2 thinly sliced scallions. Season with 1/4 tsp freshly ground black pepper. Serve immediately to help clear sinuses.

Frequently asked questions

How long does Steamed Ginger-Parsley Fish with Garlic Broth take to make?

Total time is about 25 minutes (10 min prep + 15 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-Parsley Fish with Garlic Broth?

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-Parsley Fish with Garlic Broth?

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-Parsley Fish with Garlic Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Parsley Fish with Garlic Broth 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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