Steamed White Fish with Ginger and Scallion Oil

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

Delicate white fish fillets steamed with a drizzle of hot ginger-scallion oil for a light, fragrant dish. This chinese-inspired seafood ready in about 20 minutes pairs salt, white pepper, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 10 min Serves 2 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 white fish fillets evenly with 1/2 tsp salt and 1/4 tsp white pepper. Place on a heatproof plate suitable for steaming.
  2. Step 2: Arrange 2 tbsp julienned fresh ginger and 3 julienned scallions evenly over the fish.
  3. Step 3: Fill a wok or large pot with 2 inches of water and bring to a boil over high heat. Place the plate in a steamer rack inside the wok, cover, and steam for 6-8 minutes until fish is opaque and flakes easily.
  4. Step 4: Meanwhile, heat 3 tbsp vegetable oil in a small saucepan over medium-high heat until shimmering but not smoking.
  5. Step 5: Remove the steamed fish from the wok, drizzle 1 tbsp light soy sauce and 1 tsp sesame oil evenly on top.
  6. Step 6: Pour the hot oil over the ginger and scallions on the fish, creating a sizzle and releasing the aroma. Serve immediately.

Frequently asked questions

How long does Steamed White Fish with Ginger and Scallion Oil take to make?

Total time is about 20 minutes (10 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 White Fish with Ginger and Scallion Oil?

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 White Fish with Ginger and Scallion Oil?

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 White Fish with Ginger and Scallion Oil 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 White Fish with Ginger and Scallion Oil?

Chinese 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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