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Low Calorie Dinner: Steamed Fish with Ginger and Scallions Recipe

Name: Low Calorie Dinner: Steamed Fish with Ginger and Scallions Recipe
Total time: 30 min
Yield: 180 g
Ingredients: white fish fillets (cod, tilapia, or sea bass) 12 oz; scallions 4 pieces; fresh ginger 2 tbsp; soy sauce 2 tbsp; sesame oil 1 tsp; neutral oil (such as canola) 1 tbsp; salt 0.25 tsp; white pepper 0.13 tsp

This Chinese technique lets the fish speak for itself — steam it gently, pour hot ginger-scallion oil over top. Delicate, clean, and impressively low calorie.

Cook 30 min Difficulty NORMAL 190 kcal

#mediterranean #diabetic friendly #bariatric friendly #low carb

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Ingredients

Main ingredients

white fish fillets (cod, tilapia, or sea bass) 12 oz
scallions 4 pieces
fresh ginger 2 tbsp

Seasonings/Sauce

soy sauce 2 tbsp
sesame oil 1 tsp
neutral oil (such as canola) 1 tbsp
salt 0.25 tsp
white pepper 0.13 tsp

Nutrition summary

Carbohydrates 5 g 11%

Protein 30 g 64%

Fat 4 g 25%

Serving size 180g

Cooking steps

1

Pat the fish fillets dry with a paper towel and lightly season both sides with salt and white pepper.
2

Slice the scallions thinly (reserve a handful for garnish) and julienne the ginger. Scatter half the ginger and scallions across the base of a heatproof plate.
3

Lay the fish atop the bed of aromatics; place remaining ginger and scallion on top of the fish for even flavor and aroma distribution.
4

Bring water to a gentle simmer in a steamer setup (do not allow a rolling boil), and steam the fish (covered) for 8–12 minutes, or until just opaque and easily flaked with a fork.
5

Transfer the steamed fish (with aromatics) to a serving platter. In a small saucepan, heat neutral oil until shimmering, then immediately pour over the fish to sizzle the scallions and ginger.
6

Drizzle soy sauce and sesame oil over the fish before garnishing with reserved fresh scallions. Serve promptly for maximum freshness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is the white fish fillet, which provides clean, delicate flavor and lean protein. Fresh ginger and scallions amplify the aromatic profile, but the fish itself defines the dish's character and texture.

Q. How can I avoid overcooking the fish while steaming?

Keep your steaming water at a gentle simmer, not a vigorous boil. Steam the fillets just until opaque and the flesh flakes easily with a fork—typically 8 to 12 minutes. Overcooking will dry the fish and mute its delicate texture.

Q. What makes the hot oil pour-over step important?

Pouring hot oil directly onto the steamed fish and aromatics releases essential oils from the ginger and scallions, heightening their fragrance. It also briefly crisps the surface, contributing depth while maintaining the dish’s lightness.

Q. How many calories and carbs are in a serving?

Each 180g serving contains about 190 kcal, with 5g of carbohydrates. This makes it an impressively low-calorie and low-carb option suitable for various meal plans.

Q. What's the protein-to-carb ratio here?

This dish offers a high protein-to-carb ratio: approximately 30g protein to 5g carbohydrates per serving. That’s about 64% of calories from protein and only 11% from carbohydrates, supporting low carb and high protein dietary goals.

Low Calorie Dinner: Steamed Fish with Ginger and Scallions Recipe

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