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Fish, East Asian

Steamed fish with ginger and scallions and rice

Steamed fish with ginger and scallions is a Cantonese dish made of whole bass steamed until tender, then drizzled with sizzling oil infused with ginger and scallions, served with plain white rice. It takes 30 minutes for 4 people, rates as easy, and costs about €5.20 per person. The key to success is steaming just long enough to keep the flesh silky, then pouring the oil in hot enough to make the aromatics sizzle.

Tonight it's a refined Cantonese classic, a whole bass steamed and drizzled with sizzling ginger and scallion oil, served with plain white rice.

Steamed fish with ginger and scallions and rice
Total time
30 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter

This dish plays on contrast, the bass flakes into soft, pearly pieces while the ginger and scallions stay sharp and fragrant, woken up by the hot oil poured over them at the last second. Soy sauce brings the salt, rice wine softens the edges, and the sizzle of oil hitting the fish releases every aroma at once. It's a light style of cooking, with no added fat during the actual steaming.

This is the kind of dish to make on a weeknight when you want something elegant without spending hours on it, or for a dinner with other adults when you want to impress without blowing your budget. With its scored cuts and presentation on a deep plate, it has a restaurant feel that works well for guests, as long as they enjoy whole fish and the bold taste of fresh ginger.

The ingredients

4 people

Fish counter

  • Whole sea bass (or 4 sea bass fillets) 1 kg

Fruits and vegetables

  • Fresh ginger 40 g
  • Scallions 6 sprigs

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Peanut oiloften in the pantry 5 tbsp
  • Rice wine or dry white wine 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Scale and gut the fish, make two cuts on each side, then rub it with a little salt and rice wine.

    Ask your fishmonger to scale and gut it for you.

  2. Cut the ginger and scallions into fine strips.

    The finer they are, the more the hot oil will release their flavor.

  3. Place the fish on a deep plate with half the ginger on top, and steam it. 12 min

    Set two chopsticks under the fish so steam can circulate underneath.

  4. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Keep the rice warm under a towel.

  5. Pour the soy sauce mixed with sugar over the fish, cover with the remaining ginger and scallions, then drizzle with boiling oil.

    The oil should be lightly smoking, it will sizzle and release its aroma.

Our tips to get it right

  • Pick the freshest fish you can find, the eyes should be clear and the flesh firm, since steaming leaves nothing to hide behind.
  • Get the oil and sauce ready while the fish steams, so you can pour them on the moment it comes out without letting the flesh cool down.
  • No steamer basket? Improvise with a large pot, a plate set on a metal rack or balls of foil, and a tight fitting lid.

The variations

  • Swap the bass for sea bream or thick cod fillets, adjusting the steaming time slightly based on thickness.
  • For a fish free version, use firm tofu blocks instead, the steaming and hot oil technique works just as well.
  • To save time, use individual bass fillets instead of a whole fish, which cuts the steaming time down to about 6 or 7 minutes.

What to serve it with

  • Steamed white rice
  • Light ginger broth
  • Hot green tea

Storage

Cooked fish keeps for 1 day in the refrigerator in a sealed container, best eaten the same day for the right texture. It doesn't freeze well once cooked. Reheat gently by steaming again or covered in the microwave, being careful not to dry it out.

Questions about this dish

Can I make this with fillets instead of a whole fish?

Yes, 4 sea bass fillets work very well and even cook faster, around 6 to 7 minutes steamed. Keep the same amounts of ginger, scallions, and sauce.

How do I know the fish is cooked without overdoing it?

The flesh should flake easily near the backbone and look opaque, not translucent. Take it off the heat right then, since residual heat will finish the job.

Can I use something other than rice wine?

Dry white wine works well, as the recipe already suggests. In a pinch, a little lemon juice diluted in water can stand in, though the result will taste a bit sharper.

Why pour boiling oil over the fish?

The very hot oil instantly sears the raw ginger and scallions sitting on top of the fish, releasing their flavor all at once. That sizzle is what gives the dish its character, warm oil wouldn't have the same effect.

How long does it take to make a steamed fish with ginger and scallions, served with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a steamed fish with ginger and scallions, served with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steamed fish with ginger and scallions, served with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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