Steamed white fish with hot oil, ginger, and soy
Chinese Scallion Ginger Fish
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Chinese Scallion Ginger Fish
Steamed white fish with hot oil, ginger, and soy
A Chinese-style fish dish with ginger, scallions, soy, and hot oil that delivers clean flavor and elegant simplicity.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This is the kind of fish recipe that proves restraint works. The fish should stay delicate, while the ginger, scallions, and soy bring just enough aromatic punch to make the plate feel complete.
Ingredients
- 1.25 lbs white fish fillets
- 2 inches ginger, julienned
- 4 scallions, julienned
- 2 tbsp soy sauce or tamari
- 2 tbsp neutral oil
Instructions
- 1
Place the fish on a heatproof plate and steam it until just cooked through.
- 2
Top with the ginger and scallions.
- 3
Warm the soy sauce and pour it around the fish.
- 4
Heat the oil until shimmering and pour it directly over the aromatics.
- 5
Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soy sauceTamari
Tamari keeps the dish gluten-free with very similar flavor
White fishSalmon
Salmon changes the feel of the dish but still works with the aromatics
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Do not overcook the fish; it should just flake at the center.
A neutral oil is best here so the scallion and ginger stay front and center.
Storage
Best fresh, though leftovers keep for 1 day.
Reheating
Reheat gently to avoid drying out the fish.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein27g
Carbohydrates2g
Fat10g
Fiber0g
Sugar0g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What fish works best?
- Cod, halibut, or sea bass all work well depending on budget and availability.
- Can I bake it instead of steam it?
- Yes, though steaming keeps the texture especially delicate.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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