Steamed Fish with Ginger and Scallions

One of my favorite parts of holiday cooking is learning the traditions and meanings behind special dishes. Just as black-eyed peas and pork are considered lucky foods for the New Year, whole steamed fish is traditionally served at Lunar New Year feasts to symbolize abundance and prosperity for the year ahead.

This steamed fish with ginger and scallions recipe was shared with us by celebrity fitness instructor Emma Lovewell of New York, NY. It’s one of her go-to dishes for celebrating Chinese New Year. While whole steamed fish is customary for the holiday, Emma’s version starts with a large boneless, skinless whitefish fillet, capturing the spirit of tradition while keeping the process simple (and super flavorful) for home kitchens.

The fish is gently steamed until it’s tender and flaky, then is finished with fragrant ginger, scallions, cilantro and a savory soy-based sauce poured over the top. The result is light, fresh and deeply aromatic—perfect for when you’re hosting a Chinese New Year party or in need of an easy seafood dinner that feels restaurant-worthy.

Ingredients for Steamed Fish with Ginger and Scallions

• Scallions: Similar to green onions, scallions add mild onion flavor and freshness without overpowering the delicate fish. Include both the white and green parts for the brightest flavor.
• Ginger: Fresh gingerroot adds warm, peppery heat and infuses the entire dish with fragrance. To prep it, use the edge of a spoon to scrape away the peel, then slice the flesh into thin matchsticks. Don’t toss the leftovers! Ginger freezes well and can be added to stir-fries, teas or fruit smoothies.
• Cilantro: Fresh cilantro adds a fresh herbal finish. If you’re not a fan, replace it with fresh parsley or basil sprigs.
• Soy sauce: Using reduced-sodium soy sauce keeps the dish balanced, and delivers savory umami flavor that complements the aromatic ginger and scallions.
• Sweet rice wine (mirin): Like cooking wine, mirin adds depth with a touch of sweetness and mild acidity.
• Sugar: Just a pinch of sugar balances the soy sauce’s saltiness. If desired, you can substitute a drizzle of honey for the granulated sugar.
• Whitefish: A mild, flaky whitefish like cod, sea bass or branzino steams beautifully and absorbs the aromatic sauce. Look for a whole skinless, boneless fillet that weighs roughly 1-1/2 pounds, or use multiple smaller fillets and reduce the steaming time.

Directions

Step 1: Mix the aromatics and sauce

In a small bowl, combine the green onions, ginger and cilantro. In another small bowl, stir together the soy sauce, hot water, mirin and sugar until the sugar is dissolved. Set both bowls aside.

Step 2: Steam the fish

Set up a wok for steaming or place a steamer basket in a large saucepan over 1 inch of water. Bring the water to a gentle simmer.

Place the fish on a heatproof plate that fits inside your steamer (see below for tips on fitting a large fillet). Carefully place the plate in the steamer. Adjust the heat to maintain a gentle simmer. Cover the pan and steam the fish until it just begins to flake easily with a butter knife, about 10 to 15 minutes.

Editor’s Tip: For insurance, use an instant-read thermometer to check the internal temperature. The fish is done when the thickest part reaches 145°F.

Step 3: Simmer the sauce

Meanwhile, in a small saucepan, heat 2 tablespoons of oil until it shimmers. Add two-thirds of the ginger mixture, and stir-fry it for one minute or until it’s very aromatic. Add the soy sauce mixture, and simmer it until the green onions and cilantro are wilted, about 30 seconds.

Editor’s Tip: Keep the heat on medium; you want the aromatics sizzling and fragrant, not crispy and browned.

Step 4: Finish it with hot oil

Drain any liquid from the fish plate. Pour the soy mixture over the fish. Top it with the remaining ginger mixture.

In a small skillet, heat the remaining tablespoon of oil until it’s hot. Gently pour it over the ginger mixture. Serve the fish immediately.

Editor’s Tip: Pouring the hot oil slowly allows the raw aromatics to soften slightly and bloom, releasing their natural oils for an irresistible fragrance and flavor.

Recipe Variations

• Add garlic: Mix thinly sliced garlic cloves into the ginger-scallion mixture for a deeper, more savory aroma.
• Turn up the heat: Add a thinly sliced fresh chili to the scallion mixture, stir a pinch of crushed red pepper flakes into the soy sauce, or finish the fish with a drizzle of chili crisp to satisfy a spicy craving.
• Try a sesame twist: Swap half the sizzling canola oil for toasted sesame oil to add nutty depth. Sesame oil is strongly flavored, so use it sparingly to avoid overpowering the other flavors.
• Swap out the soy: Use tamari in place of soy sauce for a naturally gluten-free option, or try coconut aminos for a slightly sweeter, less salty finish.
• Switch up the herbs: If you’re not a cilantro fan, try pairing basil or parsley with the ginger and scallions.
• Cook individual fillets: Make the recipe with smaller whitefish fillets for quicker cooking and easier serving. Simply reduce the steaming time and check for doneness earlier.

How to Store Steamed Fish with Ginger and Scallions

Steamed fish with ginger and scallions is best enjoyed right away for the best flavor and texture. If you have leftover fish, transfer it to an airtight container with the sauce and refrigerate it for up to four days.

Can you freeze steamed fish with ginger and scallions?

No, we don’t recommend freezing this steamed fish recipe. The delicate texture of the fish and fresh aromatics won’t hold up once thawed.

How do you reheat steamed fish with ginger and scallions?

Reheat the fish in a covered skillet over medium-low heat, adding a splash of water or broth to keep it from drying out. You can also microwave it, but we recommend heating it at 50% power in 30-second increments to avoid overcooking the fish.

Steamed Fish with Ginger and Scallion Tips

Can you make this recipe with smaller fillets or a whole fish?

Yes! Smaller, individual-sized fillets are easier to serve and eat, and they cook faster than a large fillet or whole fish. Choose fillets that are 4 to 6 ounces each, and steam them for 8 to 10 minutes, depending on thickness, until the flesh flakes easily.

You can also use a whole fish for even more flavor, though it will take a little longer to cook. Choose a scaled and gutted whitefish weighing about 1 to 1-1/2 pounds, and make sure it fits comfortably in your steamer. Steam it for 15 to 20 minutes, or until the thickest part reaches 145° on a meat thermometer.

What are common mistakes when steaming fish?

The most common mistakes when steaming fish are overcooking and crowding the steamer. Nobody wants tough, dry fish, so start checking for doneness early, around the 10-minute mark.

Crowding the steamer can prevent even cooking, so make sure the fish fits comfortably and the steam can circulate. If your fillet is longer than your steamer, curve it into a C-shape on the plate, or cut it crosswise into two large pieces and arrange them side by side.

What sides go with steamed fish with ginger and scallions?

Steamed fish with ginger and scallions pairs well with simple sides that won’t overpower the aromatics. Serve it with steamed rice, homemade dumplings, or green vegetables such as stir-fried green beans, snow peas or bok choy. Steamed edamame or a cucumber-ginger salad also make excellent additions to any Asian-inspired meal.