Steamed Vietnamese Ginger Fish with Fresh Herbs

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

A delicate white fish steamed with fragrant ginger, scallions, and a splash of fish sauce for an authentic Vietnamese presentation bursting with fresh flavors. This vietnamese-inspired seafood ready in about 22 minutes pairs fresh ginger, julienned, scallions, julienned, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 12 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 white fish fillets (6 oz each) on a heatproof plate that fits inside your steamer.
  2. Step 2: Scatter 2 tbsp julienned fresh ginger and 3 julienned scallions evenly over the fish.
  3. Step 3: In a small bowl, whisk together 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp sugar until the sugar dissolves.
  4. Step 4: Bring a steamer pot of water to a boil, then place the plate with fish inside. Cover and steam for 8-10 minutes until the fish flakes easily with a fork.
  5. Step 5: While the fish steams, heat 2 tbsp vegetable oil in a small pan over medium heat until shimmering.
  6. Step 6: Remove the fish from the steamer and drizzle the fish sauce mixture evenly over the fish.
  7. Step 7: Pour the hot oil over the ginger and scallions on top of the fish to release their aroma.
  8. Step 8: Garnish with 1/4 cup fresh cilantro leaves and serve immediately with steamed jasmine rice.

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Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Vietnamese Ginger Fish with Fresh Herbs?

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 fresh ginger, julienned from drying out.

Can I substitute ingredients in Steamed Vietnamese Ginger Fish with Fresh 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 Vietnamese Ginger Fish with Fresh 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 Vietnamese Ginger Fish with Fresh 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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