By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
102 cal · 45 min
Whole Fish Drizzled with Hot Ginger-Scallion Oil
Recipe GLPR4ac689d2c7e9a5
A stunning whole fish—snapper, carp, or sea bass—steamed until tender and topped with a fragrant ginger-scallion oil that's heated until sizzling and poured over just before serving. Fresh cilantro and a touch of Shaoxing wine round out this elegant, naturally low-carb main course inspired by classic Asian preparations.
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Ingredients
1 (2-pound) whole snapper, carp, or sea bass, cleaned and patted dry
Kosher salt, to taste
3 large scallions, thinly sliced on an angle
1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
3 tablespoons vegetable oil
3 tablespoons light soy sauce
1 tablespoon Shaoxing wine
Fresh cilantro leaves, for garnish
Directions
Prepare a steaming setup by filling a large pot or wok with 2 inches of water and bringing it to a boil over high heat. Set up a steamer basket, bamboo steamer, or heat-proof plate that sits above the water without touching it.
Pat the cleaned whole fish dry with paper towels. Season the cavity and exterior generously with kosher salt on all sides.
Place the seasoned fish on the steamer rack or plate. Cover and steam until the fish is cooked through—the flesh should be opaque and flake easily when tested with a fork at the thickest part of the body, approximately 20–30 minutes depending on thickness. The fish is done when the internal temperature reaches 145°F at the thickest part.
While the fish steams, prepare the ginger-scallion oil. In a small heatproof bowl, combine the ginger matchsticks, sliced scallions, soy sauce, and Shaoxing wine. Set aside near your cooking station.
Once the fish is fully cooked, carefully transfer it to a serving platter using two large spatulas or a fish spatula to keep it intact.
Heat the vegetable oil in a small saucepan over high heat until it shimmers and is very hot but not smoking, about 2–3 minutes.
Immediately pour the hot oil over the ginger-scallion mixture in the bowl—it will sizzle dramatically. Stir gently to combine, allowing the heat to infuse the flavors.
Carefully pour the entire hot ginger-scallion oil mixture over the steamed fish, distributing it evenly. Garnish generously with fresh cilantro leaves.
Serve immediately while the oil and broth are still warm, with steamed rice or vegetables on the side if desired. Divide the fish among four plates, ensuring each portion receives some of the flavorful oil and ginger-scallion garnish.
Comments
Whole fish is widely available at Walmart, Harris Teeter, and Food Lion, and the supporting ingredients—scallions, ginger, soy sauce—are staples at all Charlotte chains, though Shaoxing wine means a dedicated stop at an Asian market or well-stocked Kroger, adding real friction to a weeknight. At roughly $8 to $12 per pound for a presentable whole fish, cost per serving lands around $6 to $8, driven entirely by the protein. The stated 45 minutes glosses over cleaning and filleting time; budget an honest hour if you're scaling the fish yourself. The dish demands attention—the oil must be properly infused and the timing of the pour matters—but it feeds four generously and impresses without pretense, and it's distinctly better same-night than reheated.
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