🐟 Steamed fish with ginger and scallions
Steamed fish is a simple Chinese preparation of white fish fillets steamed over ginger, then dressed with soy sauce, fresh scallions and a drizzle of hot sesame oil. The flesh stays moist and flaky, and the light sauce lets the clean taste of the fish come through. It is served with plain rice and vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g white fish fillets (cod, sea bass or tilapia)
- 20 g fresh ginger, cut into thin strips
- 3 scallions, cut into thin strips
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp water
Method
- Lay half the ginger on a heatproof plate and place the fish on top.
- Steam over boiling water for 8–10 minutes until the fish flakes.
- Pour off the liquid, scatter the rest of the ginger and the scallions on top.
- Mix soy sauce with water and pour it over the fish.
- Heat the vegetable and sesame oil until smoking and pour over the scallions. Serve at once.
How to make it lighter
- Use only a teaspoon of sesame oil: 1 tsp ≈ 40 kcal.
- Use a light hand with the soy sauce to keep salt down.
- Serve with steamed greens and a small portion of plain rice.
History
Steaming is one of the oldest Chinese cooking methods, and fish cooked this way is common in home kitchens across China and Southeast Asia.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Steamed fish with ginger and scallions and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →