Steamed fish with ginger and green onion delivers clean, delicate flavors that let the fish shine while showcasing classic Cantonese technique. This Chinese steamed fish recipe uses gentle heat, aromatic ginger, and fragrant scallions to create a light yet deeply satisfying dish that feels special but is surprisingly easy to make at home.
Course: Main dish
Cuisine / Origin: Chinese recipe, Cantonese dish
This Cantonese-style steamed whole fish (清蒸鱼) is traditionally served for family dinners and celebrations because it symbolizes abundance, freshness, and prosperity. It’s naturally healthy, fast to cook, and adaptable to almost any mild, white-fleshed fish.
Why This Dish Is So Popular
In Cantonese cooking, steaming is prized for preserving natural flavor and texture. Instead of masking the fish with heavy sauces, this method enhances freshness with ginger, scallions, and a light soy-based dressing. It’s a staple at Chinese banquets and Lunar New Year meals, but also a weeknight-friendly, low-calorie Chinese fish recipe.
This version works for branzino, sea bass, snapper, tilapia, trout, or pompano, making it an ideal “master recipe” for home cooks.
INGREDIENTS FOR STEAMED FISH WITH GINGER AND GREEN ONION
- Whole fish: cleaned and scaled, mild white-fleshed fish
- Fresh ginger: thinly julienned for aroma and warmth
- Green onions (scallions): sliced into long shreds
- Cilantro and sliced red chilis (optional): fresh herbal and spicy finish
- Soy sauce: light soy sauce for seasoning
- Shaoxing wine: traditional Chinese cooking wine
- Neutral oil: such as avocado or canola
- Sesame oil: for fragrance
- Sugar: balances the savory sauce
- White pepper: gentle heat without overpowering
- Salt: minimal seasoning for the fish
HOW TO MAKE STEAMED FISH WITH GINGER AND GREEN ONION
- Pat the fish completely dry and make shallow diagonal cuts on both sides to help it cook evenly. Lightly season with salt and white pepper.
- Place half of the ginger inside the fish cavity and scatter the rest over the top.
- Set the fish on a heatproof plate that fits inside your steamer.
- Bring water to a rolling boil and steam the fish until just cooked through and opaque.
- Carefully pour off any excess liquid from the plate to avoid diluting the sauce.
- Scatter green onions and optional cilantro and sliced red chilis over the hot fish.
- Heat oil until just smoking, then carefully pour it over the scallions to release their aroma.
- Drizzle with warm soy sauce mixture and finish with a few drops of sesame oil. Serve immediately.
DIETARY INFORMATION
- Dairy-free
- Naturally low-calorie
- Gluten-free adaptable
- Pescatarian
- Keto-friendly (with reduced sauce)
Steamed Fish with Ginger and Green Onion (Cantonese Style)
Ingredients
- 1 whole fish about 1½–2 pounds, cleaned and scaled
- 2 tablespoons fresh ginger julienned
- 3 green onions thinly sliced into shreds
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- Salt to taste
- Fresh cilantro and sliced red chilis optional garnish
Instructions
- Pat fish dry and lightly season with salt and white pepper.
- Place half the ginger inside the fish cavity and the rest on top.
- Set fish on a heatproof plate and steam over boiling water for 8–10 minutes, depending on thickness.
- Carefully drain excess liquid from the plate.
- Top fish with green onions, cilantro and red chilis.
- Heat neutral oil until hot, then pour over scallions.
- Mix soy sauce, Shaoxing wine, and sugar; drizzle over fish.
- Finish with sesame oil and serve immediately.
Notes
Recipe Tips and Notes
- Choose the freshest fish possible; clear eyes and firm flesh are key.
- Do not overcook—fish should flake easily but remain moist.
- You can prep the ginger and scallions up to one day ahead.
- Store leftovers in an airtight container for up to 2 days; gently reheat by steaming.
Substitutions:
- Gluten-free: use tamari or gluten-free soy sauce.
- Low-calorie: reduce oil to 1 tablespoon.
- Vegan: substitute fish with steamed tofu or king oyster mushrooms using the same sauce.
- Alcohol-free: replace Shaoxing wine with vegetable broth.
Serving Ideas
- Serve with steamed jasmine rice or brown rice.
- Pair with Chinese garlic green beans or stir-fried bok choy.
- Add a light soup like egg drop soup or winter melon soup.
- Complete the meal with a simple cucumber salad.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
