Cooking Lucid
Steamed Fish with Ginger and Scallions
Whole fish or fillets steamed until just cooked, then drenched in sizzling hot oil over ginger and scallions. A Cantonese classic — pure, fresh, and elegant.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Prep the fish
- 1.5 lbs whole sea bass, snapper, or 4 fish fillets
- 2 tbsp Shaoxing wine
- 3 slices ginger
- 2 green onions (cut into 2-inch pieces)
Step 2 — Aromatics and sauce
- 3 thumbs ginger (julienned)
- 4 green onions (julienned)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- ¼ cup vegetable oil
Step 3 — Serve
- Steamed white rice
- Cilantro (optional)
Instructions
- 1
Prep and steam the fish
Score fish on both sides if whole. Rub with Shaoxing wine and place ginger and green onion pieces inside cavity or under fillets. Place on a heatproof plate and steam over boiling water 10–12 minutes (8 minutes for fillets) until flesh flakes easily.
- 2
Prepare the aromatics
While fish steams, pile julienned ginger and green onions on top of the cooked fish. Drizzle soy sauce and sesame oil over everything.
- 3
Sizzle and serve
Heat vegetable oil in a small pot until smoking. Pour hot oil over the ginger and scallions — it will sizzle dramatically and release aroma. Serve immediately with steamed rice.
Nutrition per serving: 280 cal · 36g protein · 4g carbs · 14g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
