Steamed White Fish with Ginger and Scallions

Name: Steamed White Fish with Ginger and Scallions
Total time: 25 min
Ingredients: 1.5 lbs (700g) whole white fish (such as sea bass or snapper), cleaned and scaled; 2 tbsp fresh ginger, cut into thin matchsticks; 3 stalks scallions, thinly sliced; 1 tsp coarse sea salt; 2 tbsp neutral oil (such as vegetable or avocado); 2 tbsp light soy sauce; 1 tsp sesame oil; optional fresh cilantro for garnish

A classic Chinese steamed fish recipe featuring a whole white fish seasoned with fresh ginger, steamed until tender and flaky, then finished with a savory soy-based sauce. Simple, healthy, and full of delicate flavor.

25 min

Easy

0 favorites

Steamed White Fish with Ginger and Scallions

Story

This Cantonese-style steamed fish showcases the beauty of simple, fresh ingredients. The key is getting your steamer screaming hot before adding the fish—this creates that signature silky texture. Don't overcook, and always let the fish rest for a minute before serving.

Ingredients

whole white fish (such as sea bass or snapper), cleaned and scaled 1.5 lbs (700g)

fresh ginger, cut into thin matchsticks 2 tbsp

scallions, thinly sliced 3 stalks

coarse sea salt 1 tsp

neutral oil (such as vegetable or avocado) 2 tbsp

light soy sauce 2 tbsp

sesame oil 1 tsp

fresh cilantro for garnish optional

Instructions

Prepare the fish

Rinse the fish inside and out under cold water, removing any remaining scales. Pat completely dry with paper towels. Using a sharp knife, make 3-4 diagonal cuts on each side of the fish, cutting down to the bone—this helps the fish cook evenly and allows flavors to penetrate.

Season and stuff the fish

Rub the entire fish with salt, including the cavity. Stuff the belly with half the ginger matchsticks. Place remaining ginger and some scallion slices on a heatproof plate that will fit in your steamer.

Steam until cooked through

Bring your steamer to a rolling boil with high heat. Carefully set the plate with the fish into the steamer (or use a wok with a steamer rack). Steam for 6-8 minutes per pound—for a 1.5 lb fish, about 10 minutes. The fish is done when the flesh turns opaque and flakes easily at the thickest part.

Make the finishing sauce

While the fish steams, heat neutral oil in a small pan until shimmering. Carefully pour the hot oil over the cooked fish (this sizzles and releases aroma). Drizzle with light soy sauce and sesame oil. Top with remaining fresh scallions and cilantro if using. Serve immediately with steamed rice.