Steamed fish with ginger and scallion is a dish that immediately transports me back to the bustling seafood restaurants of Hong Kong. I remember the sight of the master chefs expertly handling enormous bamboo steamers, with clouds of fragrant steam rising into the air as the lids were lifted. It is a classic of Cantonese cuisine because it celebrates the absolute freshness of the fish, using just a few simple ingredients to enhance rather than mask its delicate flavour.
The beauty of this recipe lies in the gentle cooking method. Using a bamboo steamer lined with ginger and scallion allows the aromatics to infuse directly into the cod as it cooks, keeping the texture incredibly moist and flaky. I used to be intimidated by steaming fish, but I quickly realised it is one of the most foolproof ways to achieve a restaurant-quality result at home. The addition of mini pak choi in the same steamer makes it a wonderfully effortless, all-in-one meal.
The real magic happens at the very end when you prepare the sizzling sauce. There is something so satisfying about hearing the hot oil crackle as it hits the fresh ginger and scallions in the pan. By using a seasoned soy sauce for seafood, you get a perfect balance of savoury and sweet that brings the whole dish to life. It is light, elegant, and incredibly nourishing.
It has become my favourite go-to dinner for when I want something that feels healthy but still feels like a special treat. Served over a bowl of fluffy jasmine rice to soak up all that lovely sauce, it is pure, understated perfection. One taste of that silky fish and you will see why this timeless combination is loved by so many!
Steamed Fish with Ginger and Scallion
Ingredients
Equipment
Method
- Line an 8-inch bamboo steamer with baking paper. Spread the julienned ginger and spring onion over the paper, then place the cod fillets on top to infuse the fish with aroma.
- Slice the pak choi lengthways into quarters and arrange them around the fish in the steamer.
- Steam over high heat for about 5 minutes, or until the fish is just cooked through and flakes easily.
- While the fish is steaming, heat the oil in a small non-stick pan for 1 minute. Add diced ginger and spring onion, followed by soy sauce and sesame oil. Heat gently over low heat for another minute.
- Carefully remove the fish and pak choi from the steamer. Pour the hot ginger and scallion sauce over the fish and vegetables. Serve immediately with steamed jasmine rice.
Video
Notes
- Do not oversteam the fish to keep it tender and moist.
- Substitute cod with seabass, snapper, or tilapia if preferred.
- The sauce should be hot to release the fragrance of the ginger and scallion.
