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Recipes
ChineseMeat & fishhigh proteinquicklow carb

Steamed Ginger-Scallion Fish

Cantonese classic: delicate white fish steamed with ginger, finished with sizzling scallion oil and soy. Light, clean and ready in 15 minutes.

Prep
5 min
Cook
10 min
Serves
2
Level
easy
Log this meal Cooking mode
Whole steamed fish topped with shredded ginger, scallions and coriander in soy sauce

Photo: Tim Sackton (Flickr) · CC BY-SA 2.0

Method

  1. 1

    Cook the jasmine rice.

    12 min
  2. 2

    Lay the fish on a heatproof plate with half the ginger on top. Steam over boiling water until just opaque, with the bok choy beside it.

    8 min
  3. 3

    Pour off the steaming liquid. Scatter over the remaining ginger and the spring onions, then drizzle with the soy.

  4. 4

    Heat the oil until smoking and pour it over the aromatics so they sizzle. Garnish with coriander and serve with the rice.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • The Cantonese Style Steamed Fish You'll Make Again and Again

    The Woks of Life · YouTube

  • How to Make Oven-Steamed Fish with Scallions and Ginger

    America's Test Kitchen · YouTube

Substitutions

  • Skip the rice to make it properly low-carb (about 280 kcal per serving).
  • Salmon works too (+10 g fat per serving).
  • No steamer? Bake covered with foil at 200°C for 12 minutes.

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