Steamed Vietnamese Ginger Fish with Fresh Herbs

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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

4 fillets (6 oz each) white fish fillets (such as cod or tilapia)
2 tbsp fresh ginger, julienned
3 scallions, julienned
2 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
2 tbsp vegetable oil
1/4 cup fresh cilantro leaves

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Instructions

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