I remember the first time I successfully made Steamed Fish with Ginger and Scallions perfectly. It wasn’t just dinner; it was a revelation. For years, I’d been intimidated by the idea of steaming a whole fish, convinced it was a technique best left to seasoned restaurant chefs. But driven by a craving for that clean, delicate flavour profile I adored in Cantonese restaurants, I decided to tackle it. The aroma that filled my kitchen as the ginger and scallions hit the hot oil was intoxicating, a fragrant promise of the deliciousness to come. When I presented the glistening fish, bathed in its savoury sauce, my family fell silent – the good kind of silent. Then came the appreciative murmurs, the flakes of tender fish disappearing rapidly alongside bowls of fluffy rice. It wasn’t just good; it felt like an accomplishment. It was proof that restaurant-quality food, elegant yet profoundly simple, was achievable at home. Since that day, this steamed fish recipe has become a cherished regular in our meal rotation, a go-to for weeknights when we want something healthy and quick, and special enough for weekend gatherings. It’s a dish that nourishes the body and delights the senses, a true testament to the magic of fresh ingredients prepared with care.
Ingredients
- 1 Whole White Fish (approx. 1.5 lbs / 680g), scaled and gutted: Such as Sea Bass, Snapper, Tilapia, or Flounder. Ensure it’s very fresh. Alternatively, 2 large fish fillets (like Cod or Halibut) can be used.
- 2-inch piece Fresh Ginger: Peeled and very thinly julienned (matchstick size).
- 4-5 Scallions (Spring Onions): White parts thinly sliced diagonally, green parts cut into 3-inch lengths and then thinly julienned.
- 2-3 sprigs Fresh Cilantro (Coriander): Roughly chopped (optional, for garnish).
- 3 tablespoons Light Soy Sauce (or Seasoned Soy Sauce for Seafood): Provides the primary salty and umami flavour.
- 1 tablespoon Shaoxing Wine (or Dry Sherry): Adds depth and helps mitigate any fishiness (optional but recommended).
- 1 teaspoon Sesame Oil: For its distinctive nutty aroma and flavour.
- ¼ teaspoon White Pepper: Adds a subtle heat different from black pepper.
- ½ teaspoon Sugar: Balances the saltiness of the soy sauce.
- 3 tablespoons Neutral Cooking Oil: Such as vegetable, canola, grapeseed, or peanut oil, for the hot oil sizzle.
Instructions
- Prepare the Fish: Rinse the fish (whole or fillets) thoroughly inside and out under cold running water. Pat it completely dry with paper towels – this is crucial for flavour absorption and texture. If using a whole fish, make 2-3 shallow diagonal slashes on each side of the thickest part; this helps it cook evenly and allows flavours to penetrate. If using fillets, ensure they are patted dry.
- Prepare the Aromatics: Divide the julienned ginger and scallions (both white and green parts) into two portions.
- Set Up for Steaming: Find a heatproof plate that fits comfortably inside your steamer basket or wok, leaving some space around the edges for steam circulation. Place a few of the thicker scallion pieces or some ginger slices on the plate to slightly elevate the fish, allowing steam to circulate underneath.
- Season the Fish: Place the fish (or fillets) on top of the aromatics on the plate. Stuff some of the first portion of julienned ginger and scallion greens inside the cavity of the whole fish. If using fillets, scatter some ginger and scallion greens over the top. Drizzle the Shaoxing wine (if using) over the fish.
- Steam the Fish: Bring water to a rolling boil in your steamer pot or wok (ensure the water level is below the steamer rack). Carefully place the plate with the fish into the steamer. Cover tightly with the lid. Steam over high heat. For a whole fish (approx. 1.5 lbs), steam for 10-15 minutes. For fillets (depending on thickness), steam for 7-10 minutes. The cooking time varies based on the size and thickness of the fish. The fish is cooked when the flesh is opaque and flakes easily when tested with a fork or chopstick at the thickest part, and the eyes of a whole fish have turned white and popped out slightly. Avoid overcooking, as the fish will become tough.
- Prepare the Sauce and Garnish: While the fish is steaming, combine the light soy sauce, sesame oil, white pepper, and sugar in a small bowl. Stir well until the sugar dissolves. Set aside. Have the remaining julienned ginger, scallions (whites and greens), and cilantro (if using) ready.
- Finish the Dish: Once the fish is cooked, carefully remove the plate from the steamer using oven mitts or tongs (be cautious of hot steam). There will be accumulated steaming liquid on the plate – carefully discard this liquid (it can taste fishy). Also, remove and discard the ginger and scallions that were steamed with the fish (they’ve done their job flavouring during steaming).
- Garnish and Sauce: Scatter the second portion of fresh julienned ginger and scallions (both white and green parts) evenly over the top of the steamed fish. Add the fresh cilantro, if using. Pour the prepared soy sauce mixture evenly over the fish and aromatics.
- The Hot Oil Sizzle (Crucial Step): Heat the 3 tablespoons of neutral cooking oil in a small saucepan over high heat until it’s shimmering and just beginning to smoke (very hot!). Immediately and carefully pour the scorching hot oil evenly over the ginger and scallions on top of the fish. You should hear a satisfying sizzle as the hot oil hits the aromatics, releasing their fragrance. This step blooms the flavours and lightly cooks the fresh garnish.
- Serve Immediately: Serve the Steamed Fish with Ginger and Scallions right away while it’s hot and the aromas are at their peak.
Nutrition Facts
- Servings: Approximately 2-3 servings (depending on appetite and side dishes)
- Calories per Serving: Roughly 350-450 kcal (estimate, varies significantly based on the type and size of fish used)
- Protein: High in lean protein, essential for muscle building and repair. Fish provides complete protein containing all essential amino acids.
- Omega-3 Fatty Acids: Many white fish varieties offer Omega-3s (especially fatty ones like Sea Bass), known for supporting heart health and brain function.
- Low in Saturated Fat: Steaming is a healthy cooking method that requires minimal added fat, making this dish relatively low in unhealthy saturated fats compared to fried fish.
- Vitamins and Minerals: A good source of B vitamins (like B12 and Niacin) and minerals such as selenium and phosphorus, important for energy metabolism and overall health.
- Sodium Content: Be mindful of the sodium content, primarily from the soy sauce. Using low-sodium soy sauce can reduce this significantly.
Preparation Time
- Prep time: Approximately 15-20 minutes (includes rinsing fish, preparing aromatics, setting up steamer).
- Cook time: Approximately 10-15 minutes (for steaming, plus a minute for the hot oil).
- Total time: Approximately 25-35 minutes. This makes it an excellent option for a relatively quick and healthy weeknight meal or an elegant dish for entertaining without spending hours in the kitchen.
How to Serve
This Steamed Fish with Ginger and Scallions is best served immediately after preparation to enjoy its optimal texture and flavour. Here are some serving suggestions:
- Classic Pairing:
- Serve hot with plenty of steamed Jasmine rice. The rice is perfect for soaking up the delicious savoury sauce.
- Vegetable Sides:
- Accompany with simple steamed or blanched Asian greens like bok choy, gai lan (Chinese broccoli), or choy sum, perhaps drizzled with a touch of oyster sauce or plain.
- A side of stir-fried snow peas or green beans with garlic also complements the dish well.
- Presentation:
- If using a whole fish, present it on the serving plate it was steamed on (after draining the steaming liquid).
- Carefully spoon some of the sauce and aromatics from the plate over each portion as you serve.
- Ensure each person gets a mix of the tender fish, the aromatic ginger and scallions, and the savoury sauce.
- Soup Addition:
- For a more complete meal, consider starting with a light Asian-style soup, such as egg drop soup or hot and sour soup.
- Serving Utensils:
- Provide both chopsticks and forks/spoons so guests can choose their preferred utensil for flaking the fish and enjoying the sauce with rice.
Additional Tips
- Fish Freshness is Paramount: The success of this simple dish hinges on the quality of the fish. Look for fish with clear, bright eyes (if whole), firm flesh that springs back when touched, bright red gills, and a mild, fresh sea scent (not overly “fishy”). If buying fillets, they should look moist and translucent, not dry or discoloured.
- Don’t Skip Patting Dry: Thoroughly drying the fish with paper towels before steaming is essential. Excess moisture can dilute the flavour and result in a slightly watery texture and sauce. Dry inside the cavity and all over the skin.
- Even Cooking is Key: Making shallow slashes on a whole fish helps heat penetrate the thickest parts, ensuring it cooks evenly alongside thinner sections like the tail. Elevating the fish slightly on the plate (using scallions, ginger, or even chopsticks) allows steam to circulate underneath for uniform cooking.
- Master the Steaming Time: Overcooking is the enemy of steamed fish, making it tough and dry. Start checking for doneness slightly before the recommended time. The flesh should easily flake with a fork at the thickest part, away from the bone, and appear opaque, not translucent. An instant-read thermometer inserted into the thickest part should read around 140-145°F (60-63°C).
- Discard the Steaming Liquid: The milky liquid that collects on the plate during steaming contains impurities and can have a strong fishy taste. Always carefully pour it off before adding the fresh aromatics and sauce. This step significantly improves the final flavour profile, keeping it clean and bright.
- The Importance of the Hot Oil Sizzle: This final step is not just for show; it’s crucial for flavour. The extremely hot oil lightly cooks the fresh ginger and scallions placed on top of the fish, releasing their intense aroma and infusing the sauce. Ensure the oil is shimmering hot (just before smoking) for the best effect and listen for that satisfying sizzle. Use a neutral oil so it doesn’t overpower the delicate fish flavours.
- Customize Your Sauce: While the classic sauce is simple, feel free to adjust it. If you prefer less salt, use low-sodium soy sauce. Add a pinch more sugar if you like a hint of sweetness. Some variations include a splash of rice vinegar for tang or a few drops of chili oil for heat. You can also use seasoned soy sauce specifically designed for seafood.
- Aromatic Placement: Use some of the less visually appealing parts of the ginger and scallions (thicker slices, tougher green ends) under the fish and inside the cavity for steaming. Save the most finely julienned, attractive pieces for the garnish on top that gets hit by the hot oil. This ensures maximum flavour infusion during steaming and beautiful presentation.
FAQ
- Q: What is the best type of fish to use for this recipe?
- A: The best fish are typically white-fleshed fish with a mild flavour and delicate texture that holds up well to steaming. Excellent choices include Sea Bass (like Branzino or Barramundi), Red Snapper, Tilapia, Flounder, Cod, Halibut, and Grouper. For whole fish preparations, flatter fish like flounder or sole cook quickly and evenly. Choose based on freshness and availability. While fattier fish like Sablefish (Black Cod) can be steamed, they have a richer flavour profile.
- Q: Can I use frozen fish?
- A: Yes, you can use frozen fish, but fresh is highly recommended for the best texture and flavour. If using frozen, ensure it’s thoroughly thawed, preferably overnight in the refrigerator. Pat it extremely dry before proceeding with the recipe, as thawed fish releases more moisture. The texture might be slightly softer than fresh fish.
- Q: I don’t have a traditional steamer. What can I use instead?
- A: You can easily create a makeshift steamer. Use a large wok or a deep pot with a tight-fitting lid. Place a wire rack, an inverted heatproof bowl, or even three rolled-up balls of aluminum foil in the bottom. Add enough water so it boils below the level of the rack/support. Place your heatproof plate with the fish on the rack/support, cover the pot, and steam as directed.
- Q: Why do I need to discard the liquid after steaming?
- A: The liquid that accumulates on the plate during steaming is a mixture of fish juices and condensation. It often carries concentrated “fishy” odours and impurities released from the fish during cooking. Discarding it ensures the final dish has a clean, fresh flavour, allowing the delicate tastes of the fish, ginger, scallion, and soy sauce to shine through without being muddled.
- Q: Is the hot oil step really necessary? Can I skip it?
- A: While technically edible without it, the hot oil sizzle is a signature step in classic Cantonese steamed fish and highly recommended. It does two crucial things: it flash-cooks the fresh ginger and scallions placed on top, removing their raw edge and blooming their fragrance intensely. It also adds a subtle richness and sheen to the dish. Skipping it will result in a less aromatic and slightly less flavourful dish with raw-tasting garnishes. If concerned about oil, ensure it’s just enough (3 tbsp) and very hot.
- Q: How can I make this dish less salty or gluten-free?
- A: To reduce salt, use a low-sodium soy sauce and potentially decrease the amount slightly, adjusting to taste. For a gluten-free version, substitute the light soy sauce with a gluten-free tamari or a certified gluten-free soy sauce alternative. Also, ensure your Shaoxing wine is gluten-free or substitute with gluten-free dry sherry or omit it.
- Q: My fish sometimes sticks to the plate. How can I prevent this?
- A: Elevating the fish slightly helps prevent sticking and promotes even cooking. Placing a few scallion segments, ginger slices, or even a pair of disposable chopsticks underneath the fish on the heatproof plate creates a small gap, preventing direct contact and allowing steam underneath. Lightly oiling the plate before placing the fish can also help, though the elevation method is usually sufficient.
- Q: Can I prepare parts of this dish ahead of time?
- A: You can do some prep work in advance. The ginger and scallions can be julienned and stored in an airtight container in the fridge for a day. The sauce ingredients can be mixed and stored. However, the fish should be steamed just before serving for the best texture and flavour. Steamed fish does not reheat well and tends to become tough and dry, so it’s best enjoyed fresh.

Steamed Fish with Ginger and Scallions
Ingredients
- 1 Whole White Fish (approx. 1.5 lbs / 680g), scaled and gutted: Such as Sea Bass, Snapper, Tilapia, or Flounder. Ensure it’s very fresh. Alternatively, 2 large fish fillets (like Cod or Halibut) can be used.
- 2-inch piece Fresh Ginger: Peeled and very thinly julienned (matchstick size).
- 4–5 Scallions (Spring Onions): White parts thinly sliced diagonally, green parts cut into 3-inch lengths and then thinly julienned.
- 2–3 sprigs Fresh Cilantro (Coriander): Roughly chopped (optional, for garnish).
- 3 tablespoons Light Soy Sauce (or Seasoned Soy Sauce for Seafood): Provides the primary salty and umami flavour.
- 1 tablespoon Shaoxing Wine (or Dry Sherry): Adds depth and helps mitigate any fishiness (optional but recommended).
- 1 teaspoon Sesame Oil: For its distinctive nutty aroma and flavour.
- ¼ teaspoon White Pepper: Adds a subtle heat different from black pepper.
- ½ teaspoon Sugar: Balances the saltiness of the soy sauce.
- 3 tablespoons Neutral Cooking Oil: Such as vegetable, canola, grapeseed, or peanut oil, for the hot oil sizzle.
Instructions
- Prepare the Fish: Rinse the fish (whole or fillets) thoroughly inside and out under cold running water. Pat it completely dry with paper towels – this is crucial for flavour absorption and texture. If using a whole fish, make 2-3 shallow diagonal slashes on each side of the thickest part; this helps it cook evenly and allows flavours to penetrate. If using fillets, ensure they are patted dry.
- Prepare the Aromatics: Divide the julienned ginger and scallions (both white and green parts) into two portions.
- Set Up for Steaming: Find a heatproof plate that fits comfortably inside your steamer basket or wok, leaving some space around the edges for steam circulation. Place a few of the thicker scallion pieces or some ginger slices on the plate to slightly elevate the fish, allowing steam to circulate underneath.
- Season the Fish: Place the fish (or fillets) on top of the aromatics on the plate. Stuff some of the first portion of julienned ginger and scallion greens inside the cavity of the whole fish. If using fillets, scatter some ginger and scallion greens over the top. Drizzle the Shaoxing wine (if using) over the fish.
- Steam the Fish: Bring water to a rolling boil in your steamer pot or wok (ensure the water level is below the steamer rack). Carefully place the plate with the fish into the steamer. Cover tightly with the lid. Steam over high heat. For a whole fish (approx. 1.5 lbs), steam for 10-15 minutes. For fillets (depending on thickness), steam for 7-10 minutes. The cooking time varies based on the size and thickness of the fish. The fish is cooked when the flesh is opaque and flakes easily when tested with a fork or chopstick at the thickest part, and the eyes of a whole fish have turned white and popped out slightly. Avoid overcooking, as the fish will become tough.
- Prepare the Sauce and Garnish: While the fish is steaming, combine the light soy sauce, sesame oil, white pepper, and sugar in a small bowl. Stir well until the sugar dissolves. Set aside. Have the remaining julienned ginger, scallions (whites and greens), and cilantro (if using) ready.
- Finish the Dish: Once the fish is cooked, carefully remove the plate from the steamer using oven mitts or tongs (be cautious of hot steam). There will be accumulated steaming liquid on the plate – carefully discard this liquid (it can taste fishy). Also, remove and discard the ginger and scallions that were steamed with the fish (they’ve done their job flavouring during steaming).
- Garnish and Sauce: Scatter the second portion of fresh julienned ginger and scallions (both white and green parts) evenly over the top of the steamed fish. Add the fresh cilantro, if using. Pour the prepared soy sauce mixture evenly over the fish and aromatics.
- The Hot Oil Sizzle (Crucial Step): Heat the 3 tablespoons of neutral cooking oil in a small saucepan over high heat until it’s shimmering and just beginning to smoke (very hot!). Immediately and carefully pour the scorching hot oil evenly over the ginger and scallions on top of the fish. You should hear a satisfying sizzle as the hot oil hits the aromatics, releasing their fragrance. This step blooms the flavours and lightly cooks the fresh garnish.
- Serve Immediately: Serve the Steamed Fish with Ginger and Scallions right away while it’s hot and the aromas are at their peak.
Nutrition
- Serving Size: one normal portion
- Calories: 450