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Delicate Cantonese steamed fish with ginger and scallion showcases fresh flavors and lean protein. A healthy, clean eats recipe ideal for calorie deficit and lower cholesterol goals.
Rinse the fish fillet, pat dry, and lay it on a heatproof plate suitable for steaming.
Slice the scallions lengthwise into strips and julienne the ginger. Scatter half the ginger over the fish.
Set up a steamer and bring water to a vigorous boil, maintaining high steam.
Place the plate with fish inside the steamer, cover tightly, and steam on high heat for 8–10 minutes, until the fish flakes easily with a fork.
Meanwhile, in a small bowl, mix soy sauce, sugar, and white pepper. In a small saucepan, heat sesame oil just until shimmering.
Once the fish is cooked, drain any excess liquid, arrange scallion and remaining ginger on top, pour the seasoned soy sauce evenly, then drizzle hot sesame oil over aromatics to sizzle and release fragrance. Serve immediately.
