Light, fragrant, and nourishing, Asian-Style Steamed Fish with Ginger & Scallions is a staple of Chinese cuisine, particularly popular in Cantonese households. Known for its clean taste and elegant presentation, this dish highlights the natural sweetness of fresh fish while infusing it with the warming aroma of ginger, the sharpness of scallions, and the umami depth of a light soy sauce. Traditionally steamed whole or as fillets, it’s a dish that celebrates simplicity, freshness, and balance.
Ingredients
For the Fish:
| Whole White Fish (e.g., Snapper, Branzino, Cod, Tilapia) | 1 (about 1.5 - 2 lbs / 680-900g), cleaned, scaled, gutted |
|---|---|
| Fresh Ginger | 1 (2-inch / 5 cm) piece |
| Green Onions (Scallions) | 4-5 stalks |
| Salt | ½ teaspoon |
For the Sauce:
| Light Soy Sauce | 3 tablespoons |
|---|---|
| Water | 1 tablespoon |
| Sugar | 1 teaspoon |
| Sesame Oil (toasted) | 1 teaspoon |
| White Pepper (optional) | ¼ teaspoon |
| Neutral Oil (e.g., Vegetable, Canola, Peanut) | 2-3 tablespoons |
|---|---|
| Fresh Red Chili (optional) | 1, thinly sliced |
| Fresh Cilantro | A small handful, chopped |
Cooking Steps
Step 1: Prepare the Fish
- If using a whole fish, ensure it is thoroughly cleaned, scaled, and gutted by your fishmonger. Rinse the fish inside and out under cold running water, especially near the backbone, and pat it very, very dry with paper towels.
- Make 2-3 shallow, diagonal slashes on both sides of the fish (if whole) through the skin. This helps the fish cook evenly and allows flavors to penetrate.
- Place a few thin ginger slices and 2-inch sections of green onion whites on the heat-proof plate. This creates a bed for the fish and prevents it from sticking while steaming.
- Place the fish on top of the ginger and green onion bed. If using a whole fish, you can also stuff a few more ginger slices and green onion pieces into its cavity. Sprinkle the fish with ½ teaspoon salt.
Step 2: Prepare the Steamer
- Fill your wok or steamer pot with about 1-2 inches of water, ensuring the water level is below the steaming rack.
- Bring the water to a rolling boil over high heat.
Step 3: Steam the Fish
- Carefully place the plate with the prepared fish onto the steaming rack in the wok/steamer.
Cover tightly with a lid and steam on high heat.
- For a whole fish (1.5-2 lbs / 680-900g): Steam for 10-15 minutes.
- For fillets (1-inch / 2.5 cm thick): Steam for 8-12 minutes.
Step 4: Prepare the Sauce and Toppings
- While the fish is steaming, whisk together the light soy sauce, water, sugar, sesame oil, and optional white pepper in a small bowl until the sugar is dissolved. Set aside.
- Prepare the remaining julienned ginger, julienned green onion greens, and sliced red chili (if using).
Step 5: Finish and Serve
- Once the fish is cooked, carefully remove the plate from the steamer.
- Crucially: Carefully tilt the plate over a sink or a bowl to discard any cloudy liquid that has accumulated on the plate. This liquid can have a strong "fishy" taste. Also, remove the cooked ginger slices and green onion whites from underneath/inside the fish (they've done their job).
- Arrange the fresh julienned ginger, julienned green onion greens, and sliced red chili (if using) on top of the steamed fish.
- In a small saucepan, heat the 2-3 tablespoons of neutral oil over high heat until it is shimmering and just starting to smoke.
- Carefully pour the sizzling hot oil directly over the ginger, green onions, and chili on top of the fish. You'll hear a satisfying sizzle as the aromatics "bloom" and release their fragrance.
- Immediately pour the prepared soy sauce mixture over the fish, allowing it to mix with the hot oil and fish juices on the plate.
- Garnish with fresh chopped cilantro.
- Serve immediately with hot steamed white rice.
Extra Tips for Perfect Asian-Style Steamed Fish
- Freshness is Paramount: The success of this dish relies heavily on using incredibly fresh fish. The minimal seasoning allows the natural sweetness of the fish to shine.
- Don't Overcook: Overcooked steamed fish becomes tough and dry. Pay attention to the cooking times and check for flakiness. It's better to undercook slightly and steam for another minute if needed.
- Hot Oil Sizzle: The hot oil step is key! It gently cooks the fresh aromatics and creates a deliciously infused sauce.
- Discard Fishy Liquid: Always discard the liquid that accumulates on the plate during steaming. It's usually fishy and can detract from the clean flavor of the dish.
- Serving: This dish is traditionally served with plain steamed white rice, which perfectly absorbs the delicious savory sauce.
Nutritional Value
Approximate (per serving)
| Calories | 280-380 kcal |
|---|---|
| Protein | 40-50 grams |
| Fat | 10-18 grams |
| Carbohydrates | 5-10 grams |
| Fiber | 0-1 grams |
Benefits
- ✅ Low-Calorie, High-Protein: Ideal for clean eating, weight control, and balanced nutrition.
- ✅ Heart-Healthy Preparation: Steamed fish avoids excess oils while retaining moisture and nutrients.
- ✅ Aromatic & Anti-Inflammatory: Ginger and scallions support digestion and immunity.
- ✅ Naturally Gluten-Free (if using gluten-free soy sauce): Suitable for a variety of dietary needs.
- ✅ Quick & Elegant: A light, flavorful dish ready in under 30 minutes.
With its gentle flavors, soft texture, and aromatic infusion, Asian-Style Steamed Fish with Ginger & Scallions is the perfect dish for those who love healthy, sophisticated meals. Whether served with jasmine rice, sautéed greens, or a light noodle side, this recipe offers restaurant-quality refinement with home-cooked ease.
Explore more Asian seafood dishes, healthy steamed recipes, and Cantonese favorites on our site. Try this Steamed Fish with Ginger and Scallions and bring the delicate beauty of Chinese cooking to your table.