Steamed Fish with Ginger and Scallions: A Delicate Delight

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Steamed fish with ginger and scallions is a classic Chinese dish that epitomizes the essence of Cantonese cuisine—freshness, simplicity, and delicate flavors. This dish is celebrated for its lightness and healthfulness, as steaming preserves the fish’s natural flavors and nutrients. The combination of ginger and scallions enhances the fish without overpowering it, resulting in a harmonious and aromatic meal. Here’s a detailed guide to help you prepare this exquisite dish at home.


  • 1 whole fish (about 1.5 pounds), such as sea bass, snapper, or flounder, scaled and cleaned
  • 2 inches fresh ginger, julienned
  • 4-5 scallions, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • Fresh cilantro leaves for garnish (optional)
  • Salt and pepper to taste


1. Prepare the Fish

Rinse the fish under cold water and pat it dry with paper towels. Make three diagonal cuts on each side of the fish, which will help it cook evenly and allow the flavors to penetrate. Season the fish lightly with salt and pepper, rubbing it inside and out.

2. Set Up the Steaming Equipment

You can use a traditional bamboo steamer, a metal steamer, or a steaming rack placed in a large pot or wok. Fill the pot or wok with about 2 inches of water and bring it to a simmer over medium heat.

3. Arrange the Fish

Place half of the julienned ginger and scallions on a heatproof plate that fits inside your steamer. Lay the fish on top of the ginger and scallions, then scatter the remaining ginger and scallions over the fish. Drizzle the Shaoxing wine over the fish.

4. Steam the Fish

Carefully place the plate with the fish into the steamer. Cover and steam for about 10-15 minutes, depending on the thickness of the fish. To check if the fish is done, insert a fork or chopstick into the thickest part of the flesh; it should flake easily and appear opaque.

5. Prepare the Sauce

While the fish is steaming, prepare the sauce. In a small bowl, mix the soy sauce and sesame oil. Heat the vegetable oil in a small pan until it starts to shimmer but not smoke. Once the fish is done steaming, carefully remove it from the steamer.

6. Dress the Fish

Pour the soy sauce and sesame oil mixture over the steamed fish. Immediately after, pour the hot vegetable oil over the fish, which will sizzle and release the aromatic flavors of the ginger and scallions.

7. Garnish and Serve

Garnish the fish with fresh cilantro leaves if desired. Serve the steamed fish with steamed white rice or as part of a larger meal with other Chinese dishes.

Tips for Success

  1. Choose Fresh Fish: The quality of the fish is crucial for this dish. Look for a fresh, whole fish with clear eyes, bright red gills, and firm flesh. If a whole fish is not available, you can use fish fillets, but adjust the steaming time accordingly.
  2. Proper Steaming Technique: Ensure that the water in your steamer is simmering, not boiling vigorously, to avoid overcooking the fish. If using a bamboo steamer, line it with parchment paper to prevent sticking.
  3. Julienne the Ginger and Scallions: Thin, uniform slices of ginger and scallions not only look appealing but also ensure even cooking and distribution of flavor.
  4. Pour Hot Oil Carefully: The hot oil step is essential for infusing the dish with an extra layer of flavor. Be cautious when pouring the hot oil over the fish to avoid burns and splattering.
  5. Serve Immediately: Steamed fish is best enjoyed immediately after cooking to appreciate its delicate texture and fresh flavors.


  • Herbal Twist: Add a few slices of garlic or some fresh herbs like Thai basil or dill for an extra aromatic dimension.
  • Spicy Kick: For those who enjoy a bit of heat, sprinkle some thinly sliced red chilies over the fish before steaming.
  • Soy Sauce Variations: Experiment with different types of soy sauce, such as light soy sauce for a milder flavor or tamari for a gluten-free option.


Steamed fish with ginger and scallions is a testament to the beauty of simplicity in cooking. This dish is a celebration of fresh ingredients and delicate flavors, making it a favorite in Chinese households and restaurants alike. By following this recipe, you can bring the elegance and healthfulness of this classic dish to your own dining table. Enjoy the succulent, aromatic, and tender steamed fish as part of a balanced and flavorful meal.

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Written by Robert Zelesky

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