Steamed Fish with Ginger and Scallion

Steamed Fish with Ginger and Scallion recipe videos

Steamed Fish with Ginger and Scallion is a classic Cantonese dish where a whole fish is gently steamed to preserve its delicate texture and natural sweetness. The dish is typically prepared with a fresh white-fleshed fish like sea bass or snapper, topped with aromatic ginger and scallion, and finished with a drizzle of seasoned soy sauce and hot oil. It is a hallmark of Cantonese cuisine, often served at family gatherings and celebratory meals.

🍽️ Nutrition at a glance

This dish is high in protein and low in carbohydrates, making it a light yet nourishing option. It provides essential nutrients like omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie count of around 200-300 per serving depending on the fish and sauce used.

Nutrition breakdown

Calories	180 kcal
Protein	30 g
Carbs	3 g
Fat	5 g
Fiber	0.5 g
Sugar	1 g
Sodium	450 mg
Potassium	400 mg
Phosphorus	250 mg
Selenium	35 mcg
Vitamin B12	2.5 mcg
Niacin (B3)	4 mg
Vitamin B6	0.5 mg
Magnesium	30 mg
Zinc	0.8 mg

Per 1 fillet (about 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, steaming is a revered cooking method in Chinese cuisine believed to retain the food's 'qi' or vital energy, and serving a whole fish symbolizes prosperity and completeness. Nutritionally, the quick steaming process minimizes nutrient loss, and the ginger and scallion not only add flavor but also aid digestion and have anti-inflammatory properties.