Description
Steamed Whole Fish With Ginger, Scallions, and Soy is a classic, healthy, and aromatic dish that highlights tender white fish infused with fragrant ginger, fresh scallions, and a savory soy sauce. This elegant yet simple recipe preserves the fish’s natural flavors through steaming, making it perfect for both casual dinners and special occasions.
Ingredients
Scale
Main Ingredients
- 1 whole fresh firm white fish (such as sea bass or snapper), cleaned and scaled (about 1 to 1.5 lbs)
- 2–3 inches fresh ginger, sliced into thin matchsticks
- 4–5 scallions, cut into 2-inch pieces (separating white and green parts)
- 3 tablespoons soy sauce (naturally brewed recommended)
- 1 tablespoon sesame oil
- 1 tablespoon cooking wine or Shaoxing wine
- Salt, to taste
- White pepper, to taste
- Fresh cilantro (optional, for garnish)
Optional Variations
- Thinly sliced red chili or chili oil (for spicy kick)
- Lime or lemon zest (for citrus brightness)
- Fresh herbs like Thai basil or mint (for herbal notes)
- Tamari or coconut aminos as soy sauce substitute (for gluten-free)
Instructions
- Prepare the Fish: Clean the whole fish thoroughly, removing scales and innards if not already done. Pat dry with paper towels. Lightly season the fish inside and out with salt and white pepper. Score shallow diagonal cuts on both sides of the fish to allow flavor penetration and even cooking.
- Prepare Aromatics: Slice fresh ginger into thin matchsticks. Cut scallions into 2-inch pieces, separating the white parts from the green parts. The white parts will be steamed with the fish to infuse flavor, while the green parts will be added fresh as garnish.
- Arrange the Fish for Steaming: On a heatproof plate, lay a bed of ginger and the white parts of scallions. Place the fish on top, then scatter additional ginger slices inside the fish cavity to maximize fragrance.
- Steam the Fish: Fill a wok or large pan with about 2 inches of water and bring it to a boil. Place the plate with the fish on a steaming rack or an overturned heatproof bowl inside the wok. Cover with a lid and steam the fish for 8 to 12 minutes depending on size, until the flesh is opaque and flakes easily with a fork.
- Prepare the Sauce: While the fish is steaming, combine soy sauce, sesame oil, and a splash of cooking wine in a small saucepan. Heat gently until warm and fragrant, then remove from heat.
- Garnish and Serve: Carefully remove the fish from the steamer. Drizzle the warm soy sauce mixture over the fish. Top with fresh scallion greens and optionally some fresh cilantro. Serve immediately to enjoy the perfect harmony of warm tender fish and aromatic sauce.
Notes
- Use fresh, firm white fish with shiny skin and clear eyes for best results.
- Check fish doneness at the minimum steaming time to avoid overcooking; fish should flake easily but remain moist.
- Scoring the fish allows flavors to penetrate and ensures even cooking.
- Use naturally brewed soy sauce for richer umami and less saltiness.
- Serve immediately after steaming for optimal freshness and texture.
- Leftover fish should be refrigerated in an airtight container for up to 2 days; keep sauce separate if possible.
- Freezing is not recommended due to texture changes; if necessary, freeze fish and sauce separately and consume within 1 month.
- Reheat gently with steam or low-power microwave, adding a splash of water or warm soy sauce to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: steamed whole fish, ginger, scallions, soy sauce, healthy fish recipe, Chinese steamed fish, elegant seafood dish, gluten free seafood