30-Minute Cantonese Ginger-Scallion Steamed Fish
30-Minute Cantonese Ginger-Scallion Steamed Fish is a quick and flavorful dish that brings the vibrant taste of Cantonese cuisine to your dinner table in just half an hour. Tender white fish is delicately steamed with aromatic ginger and fresh scallions, creating a savory experience that’s perfect for family dinners or entertaining guests. With its stunning presentation and delicious flavors, this dish is sure to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Steaming
- Cuisine: Cantonese
Ingredients
Scale
- 1 lb fresh white fish fillets (tilapia or cod)
- 2 tbsp fresh ginger, thinly sliced
- 4 scallions, chopped
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- Salt to taste
- Fresh cilantro (optional garnish)
Instructions
- Prepare the steamer by filling a pot with water, ensuring it does not touch the steaming rack or plate.
- Rinse the fish fillets under cold water and pat dry. Season generously with salt on both sides.
- Thinly slice the ginger and chop the scallions.
- Place the seasoned fish on a heatproof plate or steaming rack, topping it with ginger slices and scallions.
- Bring the water to a boil, then reduce to medium-low heat for gentle steaming. Cover and steam for about 8-10 minutes until the fish is opaque and flakes easily.
- Drizzle soy sauce and sesame oil over the fish before serving. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1 fillet (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Feel free to customize by adding minced garlic or tossing in vegetables for added nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat by steaming gently.