Steamed Whole Fish with Ginger and Scallion

Steamed Whole Fish with Ginger and Scallion recipe videos

Steamed Whole Fish with Ginger and Scallion is a classic Cantonese dish where a whole fish (often sea bass or snapper) is gently steamed with aromatic ginger and scallion, then finished with a drizzle of hot oil and seasoned soy sauce. It's a staple in Chinese banquets and family meals, especially during Lunar New Year, symbolizing prosperity and completeness. The dish highlights the natural sweetness and delicate texture of the fish.

🍽️ Nutrition at a glance

This dish is high in protein and low in carbohydrates, with a moderate amount of healthy fats from the fish and a small amount from the finishing oil. It provides essential nutrients like omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie ballpark of 200-300 calories per serving, depending on the fish size and oil used.

Nutrition breakdown

Calories	220 kcal
Protein	30 g
Carbs	2 g
Fat	10 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	450 mg
Potassium	450 mg
Phosphorus	300 mg
Selenium	40 mcg
Vitamin B12	2.5 mcg
Niacin (B3)	8 mg
Vitamin B6	0.5 mg
Omega-3 (EPA+DHA)	0.5 g
Magnesium	35 mg

Per 1 fillet (about 200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, serving a whole fish represents 'wholeness' and good fortune in Chinese tradition, often eaten at the start of the year for a 'surplus' (余, yú) of luck. Nutritionally, steaming preserves the fish's delicate nutrients better than frying, making it a heart-healthy preparation that's both flavorful and gentle on the body.