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Steamed Fish with Ginger and Scallion

Steamed fish with ginger and scallion is a classic Chinese home-style dish that celebrates clean, delicate flavours. This is one of those recipes where simplicity really matters, allowing the freshness of the fish to shine. I often make this when I want a light yet comforting meal that comes together quickly and pairs perfectly with steamed jasmine rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Lunch, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Video Notes

Ingredients
  

Main Ingredients
  • 2 piece cod fillets approximately 300g total
  • 3 small bunches baby pak choi washed
  • 1 tbsp fresh ginger thinly julienned
  • 1 stalk spring onion thinly julienned
Ginger and Scallion Sauce
  • 15 g spring onion finely diced
  • 20 g fresh ginger finely diced
  • 3 tbsp vegetable oil or peanut oil
  • 4 tbsp Lee Kum Kee seasoned soy sauce for seafood or light soy sauce
  • 1 tsp sesame oil

Equipment

  • 1 bamboo steamer 8-inch

Method
 

Prepare the steamer:
  1. 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.
Add the vegetables:
  1. Slice the pak choi lengthways into quarters and arrange them around the fish in the steamer.
Steam the fish:
  1. Steam over high heat for about 5 minutes, or until the fish is just cooked through and flakes easily.
Prepare the sauce:
  1. 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.
Serve:
  1. 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.
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