Ginger-Scallion Steamed Fish with 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.