This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Steamed Fish with Ginger and Green Onions
by Waatokok Kitchen
Steamed white fish fillets with ginger and scallions, finished with a drizzle of sizzling hot oil.
- Servings
- 4
- Prep
- 15 min
- Cook
- 17 min
- Difficulty
- Medium
- Category
- Main course
- Cuisine
- Chinese
- Serve
- Hot
- Texture
- Soft / Tender, Juicy
- Techniques
- Steam
- Meal
- LunchDinner
- Family meal
- Date night
Tips
Choose a fillet no thicker than 2.5 cm (1 inch) for even cooking. If you’re using a whole fish instead of fillets—such as tilapia, sea bass, or cod—add 5 to 8 minutes to the steaming time, depending on the size. Don’t skip the step with the hot oil: that’s what allows the raw ginger and scallions to release their aroma instead of tasting raw. Here’s a video guide to help you prepare your dish.
Ingredients
White fish fillets (700 g)
$67.20 MXN
Ginger (20 g)
No price yet
Chives (4 pieces)
No price yet
Soy sauce (3 tablespoons)
$4.31 MXN
Sugar (1/2 teaspoon)
No price yet
Vegetable oil (3 tablespoons)
$2.22 MXN
Sesame oil (1 teaspoon)
$1.67 MXN
Salt (Al gusto)
No price yet
WaatoPrice
Price reference: Guadalajara, Jalisco
Estimated cost so far
$75.40 MXN
≈ $18.85 MXN per serving
4 of 8 ingredients
priced
Prices are approximate. · Last updated Sep 8, 2026
Some prices may be outdated.
Tools
Pot
Steamer
Knife
Saucepan
Steps
- 1. Prepare the fish5 min
Pat the fish dry with paper towels, make 2–3 shallow diagonal cuts on each side, and season lightly with salt. Place slices of ginger and the white part of the scallion underneath and on top of the fish in an ovenproof dish.
- 2. Set up the steamer5 min
Fill a pot with about 5 cm of water, place the steamer (or a rack or makeshift stand) inside, and bring to a boil.
- 3. Steam10 min
Place the dish with the fish on the steamer, cover, and steam over high heat for 8–10 minutes, until the fish flakes easily and reaches an internal temperature of at least 63°C (145°F).
- 4. Finish2 min
Remove the fish, discard the ginger and scallions used in cooking, and top it with fresh ginger and green scallions, cut into strips. Pour the soy sauce and sugar mixture over the top.
- 5. Hot oil2 min
Heat the vegetable oil (and sesame oil, if using) until it smokes slightly, then carefully pour it over the fish—it will sizzle. Serve immediately.
Substitutions & variations
- Light soy sauce is more traditional and less salty; if you use regular soy sauce, use a little less and adjust to taste.
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