30-Minute Cantonese Ginger-Scallion Steamed Fish
30-Minute Cantonese Ginger-Scallion Steamed Fish is a quick and flavorful dish that transforms tender white fish into a gourmet delight. Infused with the aromatic warmth of fresh ginger and the vibrant crunch of scallions, this dish is not only easy to prepare but also elevates your weeknight dinners into memorable culinary experiences. Perfectly steamed and served with a soy-sesame drizzle, this recipe is ideal for family gatherings or impressing guests with its delightful presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Steaming
- Cuisine: Cantonese
Ingredients
Scale
- 2 (6 oz) white fish fillets (cod or tilapia)
- 1-inch piece fresh ginger, thinly sliced
- 4 scallions, chopped (both green and white parts)
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Set up your steamer over boiling water, lining it with parchment paper if using bamboo.
- Pat the fish fillets dry, then season both sides with salt and pepper.
- Layer the fillets with sliced ginger and chopped scallions evenly on top.
- Place the plate in the steamer basket, cover, and steam for 8-10 minutes until fish flakes easily.
- Mix soy sauce and sesame oil in a small bowl while the fish cooks.
- Transfer the steamed fish to serving plates, drizzle with soy-sesame sauce, and garnish with cilantro before serving.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 260
- Sugar: 1g
- Sodium: 415mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 70mg