Steaming is the gentlest way to cook fish, and this Cantonese-style preparation keeps it simple: ginger and scallion under and over the fillets, a short steam, then soy sauce and a sizzle of hot oil to finish.
Because steaming times swing with fillet thickness, this version defines the thickness up front and relies on a thermometer — not the clock alone — to call it done.
Ingredients
Serves 2 as a main.
- 2 white fish fillets (cod, halibut, sea bass, or haddock), 7 oz each, about 1 inch thick at the thickest point
- 2 tbsp fresh ginger, cut into thin julienne strips, divided
- 3 scallions: 1 cut into 2-inch pieces (for under the fish), 2 thinly sliced lengthwise into strips (for the top)
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sugar
- 2 tbsp neutral oil (for the hot-oil finish)
- 1 tsp toasted sesame oil
- Salt, to taste
For serving: steamed rice.
Method
- Set up a steamer: a wok or wide pot with 2 inches of water, a trivet or steamer rack, and a lid that closes. Bring the water to a full boil before the fish goes in — the fish should meet full steam, not a warming pot.
- Pat the fillets dry. Season lightly with salt. Lay half the ginger and the 2-inch scallion pieces on a heatproof plate; set the fillets on top (this lifts the fish so steam circulates underneath). Scatter the remaining under-fish ginger over the top. Drizzle with the Shaoxing wine, if using.
- Set the plate in the steamer, cover, and steam over medium-high heat for about 9 minutes for 1-inch fillets.
- Check doneness with an instant-read thermometer in the thickest part of the largest fillet: it must read 145°F (63°C) (FoodSafety.gov safe minimum for fish). The flesh should also flake easily and look opaque throughout. If under, steam 2 minutes more and re-check. Do not serve on time alone.
- While the fish steams, stir the soy sauce, sugar, and sesame oil together in a small bowl.
- Transfer the fish to a serving plate; discard the steamed ginger and scallion pieces underneath (they have done their job). Top with the fresh scallion strips and any remaining fresh ginger.
- Heat the 2 tbsp neutral oil in a small pan until very hot and just starting to shimmer. Pour it slowly over the scallions and ginger on the fish — keep your face and hands clear; it will sizzle.
- Spoon the soy mixture around (not over) the fish. Serve immediately with rice.
Tips and ingredient notes
- Fish choice: any firm white fillet works — cod, halibut, sea bass, haddock, or tilapia. Thickness matters more than species: keep it near 1 inch or adjust time and re-verify with the thermometer. Whole fish is a different recipe with different timing.
- Soy sauce: light soy keeps the flavor clean. Seasoned soy sauce for seafood (sweeter) is a common alternative.
- The discarded aromatics: the ginger and scallion under the fish flavor the steam and the plate juices; replacing them with fresh for the finish keeps the presentation clean.
- Hot-oil finish: this is flavor and aroma, not cooking — the fish is already done. Do not let the sizzle imply otherwise.
- Timing: steamed fish waits for no one — texture declines within minutes off the steamer. This is a serve-immediately dish; leftovers refrigerate 2 days and will not match fresh.
Storage and food safety
Allergen note: contains fish (the fillets), soy (soy sauce), and sesame (sesame oil). Fish must reach 145°F (63°C) internal temperature (FoodSafety.gov) — verify with a thermometer, not the clock alone. Handle the hot-oil pour with care: stable surface, slow pour, face and hands clear.