Ginger-Scallion Steamed Fish with Jasmine Rice
Delicate white fish steamed with fresh ginger and scallion, finished with a sizzling oil pour, served over jasmine rice.
This is the Cantonese steaming technique my neighbor's mother swore was the only proper way to cook fish: gentle heat, a mound of ginger and scallion, and a spoonful of hot oil poured over at the very end so it crackles right at the table. No frying, no heavy sauce, just clean flavor that lets the fish speak for itself.
Steaming keeps the fish moist without added fat, so most of what lands on your plate is lean protein rather than oil absorbed during cooking, which is part of why this dish fits a heart-healthy pattern. We use low-sodium tamari instead of regular soy sauce to keep sodium more reasonable while still getting that savory backbone.
Serve it straight from the steaming plate with jasmine rice underneath to catch the juices. It comes together in under 30 minutes, which makes it an easy weeknight dinner that still feels a little special.
Ingredients
- 1 lb white fish fillets (tilapia or cod) — skin-on or off
- 2 tbsp fresh ginger — julienned
- 4 scallions — sliced, white and green kept separate
- 2 tbsp low-sodium tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil — such as avocado or grapeseed
- 1 cup jasmine rice — uncooked
- 1 pinch white pepper
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Rinse the jasmine rice and cook with 1½ cups water according to package directions until tender.
- 2Pat the fish dry and place on a heatproof plate. Scatter half the ginger and scallion whites underneath and over the fish; season with white pepper.
- 3Set the plate on a steamer rack over simmering water, cover, and steam 8-10 minutes until the fish flakes easily.
- 4Whisk the tamari and rice vinegar together and pour over the steamed fish. Scatter the remaining scallion greens on top.
- 5Heat the sesame and neutral oil in a small pan until just shimmering, then carefully pour over the fish so it sizzles.
- 6Serve immediately over the jasmine rice, spooning the pan juices over everything.