Steamed Ginger-Parsley Fish with Garlic Broth
Delicate steamed white fish brightened with ginger and fresh parsley, served in a fragrant garlic broth to ease sinus pressure. This asian-inspired seafood (gluten free) ready in about 25 minutes pairs white fish fillets (cod or tilapia), julienned fresh ginger, thinly sliced 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 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.
Ingredients
- 16 oz white fish fillets (cod or tilapia)
- 1 tbsp, julienned fresh ginger
- 4, thinly sliced garlic cloves
- 1/4 cup, chopped fresh parsley
- 1 cup low-sodium chicken broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2, thinly sliced scallions
- 1/4 tsp, freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Cover and steam the fish for 8-10 minutes until just opaque and flakes easily with a fork.
- 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.
- Step 4: Remove the fish from the steamer and transfer to a serving dish. Pour the hot garlic-ginger broth over the fish.
- 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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned fresh ginger from drying out.
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.
