General information

Prep time Cook time Total time Serving size
5 mins 15 mins 20 mins 2


Nutritional information

Amount Per 100 grams
Calories 193
Total Fat 9 g
Total Carbohydrate 2 g
Protein 26 g



  • 2 scallions
  • Fresh ginger, about 2 tablespoons julienned
  • 1 small bunch of cilantro
  • 1 ½ tablespoons soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 tablespoons water
  • 1 medium tilapia, grey sole, flounder or fluke filet
  • 2 tablespoons oil


Step-by-Step Instructions

Preparing the fish

  1. Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well.

  2. Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Set that aside.

  3. Carefully lay your fish out onto a heatproof plate.

  4. Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and a small round metal elevated rack you can put the plate on. In a pinch, I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine. You can also purchase a metal steamer which is a great tool to have for all your steaming needs.

  5. Fill your wok or saucepan with about an inch of water, cover and bring it to a boil.

  6. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes.

  7. You can check it by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

  8. Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate.

  9. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.


  1. Heat a wok or small saucepan to medium to high heat and add 2 tbsp of canola oil.  Add the ginger and let it brown lightly, about a minute.

  2. Then add the rest of the scallions. The mixture should be sizzling right about now.

  3. Add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds.

  4. Take it off the heat and spoon the entire mixture over the fish.



Original recipe can be found here

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