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Ginger Scallion Steamed Fish

Name: Ginger Scallion Steamed Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 600 g white fish fillet (firm white fish like sea bass or tilapia, cleaned and patted dry); 2 inch ginger (peeled, julienned); 4 pcs scallion (trimmed, julienned); 2 tbsp soy sauce; 1 tsp sesame oil; 0.25 tsp salt (for patting fish dry and seasoning); 1 pinch white pepper; 2 tbsp oil (neutral, for final sizzling pour); 2 tbsp cilantro (roughly chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Delicate, silky white fish steamed to perfection and finished with a sizzling pour of ginger-scallion infused oil. This light Cantonese classic is ready in under 20 minutes and tastes remarkably clean, allowing the freshness of the fish to shine through.

PREP

10m

COOK

10m

SERVES

1 PIECE

210 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gwhite fish fillet · firm white fish like sea bass or tilapia, cleaned and patted dry2 inchginger · peeled, julienned4 pcsscallion · trimmed, julienned2 tbspsoy sauce1 tspsesame oil¼ tspsalt · for patting fish dry and seasoning1 pinchwhite pepper2 tbspoil · neutral, for final sizzling pour2 tbspcilantro · roughly chopped, for garnish

NUTRITION · PER SERVING

210

CALORIES · 1 PIECE

Protein28g · 53%

Carbs3g · 6%

Fat9g · 39%

Fiber1g

Sugar0g

Saturated fat1g

Cholesterol0mg

Sodium725mg

Potassium711mg

Phosphorus20mg

How we calculate →

METHOD · 8 STEPS

prep · ~5 min
Prepare the fish and aromatics.
1.Pat the fish fillets completely dry with paper towels.
2.Season both sides lightly with salt and white pepper.
3.Julienne the ginger and scallions, keeping them separate.
TIPDrying the fish well prevents it from becoming watery while steaming.
assemble · ~1 min
Arrange fish for steaming.
1.Place the fish fillets in a single layer on a heatproof plate.
2.Scatter half the julienned ginger evenly over the top of the fish.
steam · ~9 min
Steam the fish until just cooked.
1.Bring water in the steamer or wok to a rolling boil over high heat.
2.Carefully place the plate of fish inside the steamer basket.
3.Cover and steam on high heat for 8 minutes, or until the flesh flakes easily with a fork.
TIPAvoid lifting the lid during steaming; it drops the temperature and increases cook time.
prep · ~1 min
Remove the fish and discard excess liquid.
1.Lift the plate from the steamer using tongs and carefully pour off any accumulated cloudy liquid.
TIPThis step keeps the final sauce clean-tasting.
garnish · ~1 min
Top with fresh aromatics.
1.Scatter the remaining raw ginger and all of the julienned scallions over the hot fish.
2.Scatter the chopped cilantro on top.
prep · ~2 min
Heat the oil for the sizzling finish.
1.In a small saucepan, heat the 2 tbsp of oil over high heat until it shimmers and just begins to smoke.
TIPThe oil must be very hot to release the full aroma of the ginger and scallions.
assemble
Sizzle the aromatics and dress the fish.
1.Drizzle the soy sauce and sesame oil evenly over the fish.
2.Immediately and carefully pour the hot oil directly over the ginger and scallions; they should sizzle vigorously.
TIPPouring the oil over the raw aromatics cooks them instantly, releasing their perfume into the dish.
serve
Serve the fish immediately while sizzling hot.
Transfer the plate directly to the table. Serve with steamed jasmine rice on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a metal or heat-safe glass plate to ensure even heat distribution during steaming.
2
Pat the fish fillets bone-dry to prevent diluted seasonings and a watery finished dish.
3
Julienne ginger and scallions as thinly as possible for maximum surface area and aroma release.
4
Wait for the steamer water to reach a rolling boil before adding the fish to lock in tenderness.
5
Resist lifting the steamer lid during cooking; trapped steam is what cooks the fish gently and evenly.
6
Pour off every drop of cloudy steaming liquid before adding soy sauce to keep the final dish clean-tasting.
7
Heat the finishing oil until it just begins to smoke before pouring — this sizzle instantly perfumes the aromatics.

RECIPE VARIATIONS

Adapt it for your goals.

spicy Sichuan

Spicy-Sichuan

Add 1-2 teaspoons of Sichuan peppercorns to the heating oil and strain before pouring; finish with a drizzle of chili oil for a numbing-spicy kick.

citrus ginger

Citrus-ginger

Replace half the soy sauce with fresh lime juice and add a few thin slices of kaffir lime leaf under the fish for a bright, Southeast Asian twist.

black bean

Black-bean

Scatter 1 tablespoon of rinsed and lightly mashed fermented black beans over the fish before steaming for a savory, umami depth.

low sodium

Low-sodium

Use low-sodium soy sauce or replace it with a splash of light coconut aminos, and skip the salt on the fish; the aromatics still deliver flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

White fish like sea bass or tilapia is naturally low in fat and high in complete protein, supporting muscle maintenance and satiety.

✓

Rich in Omega-3s

Depending on the fish chosen, this dish provides a good dose of heart-healthy omega-3 fatty acids, which are beneficial for brain and cardiovascular health.

✓