Steamed Ginger-Scallion Fish Fillet
A delicate Cantonese dish featuring fresh fish steamed to perfection with aromatic ginger and scallions. The gentle cooking method preserves the fish's natural sweetness. This cantonese-inspired asian ready in about 25 minutes pairs sea bass fillet, fresh ginger, scallions 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
- 180g sea bass fillet
- 10g fresh ginger
- 50g scallions
- 15ml light soy sauce
- 5ml sesame oil
- 10ml rice wine
Instructions
- Step 1: Slice 10g fresh ginger into thin julienne strips and thinly slice 50g scallions into 2cm pieces.
- Step 2: Place 180g sea bass fillet in a heatproof dish, top with ginger strips and half the scallions.
- Step 3: Whisk together 15ml light soy sauce, 5ml sesame oil, and 10ml rice wine, then pour evenly over the fish.
- Step 4: Steam over boiling water for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- Step 5: Garnish with remaining scallions and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Ginger-Scallion Fish Fillet 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-Scallion Fish Fillet?
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 sea bass fillet from drying out.
Can I substitute ingredients in Steamed Ginger-Scallion Fish Fillet?
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-Scallion Fish Fillet 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.
What goes well with Steamed Ginger-Scallion Fish Fillet?
Cantonese asian 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
