This Steamed Fish is going to be the best Instant Pot fish you've ever had! You're going to fall head-over-heels in love with the delicious flavors of Ginger Scallion Fish.
Why You'll Love This Fantastic Fish Recipe
- Perfect. Apparently, your Instant Pot can indeed make the most delicate, perfectly steamed, flaky fish. You just have to know what you're doing.
- Flavor. Instead of smothering your fish in flavor, you're infusing it with flavor by cooking the fish in the Instant Pot.
- Moist. Your fish will not dry out when you steam it in the Instant Pot. It's not at all bland or dry, but is perfectly cooked every time.
Instant Pot Steamed Fish is a quick, nutritious, and flavor-packed meal that delivers tender, flaky fish every time. It's perfect for when you want a healthy dinner without the hassle.
What is Ginger Scallion Fish?
We love to eat, but I hate the way cooking fish can make your whole house smell like the ocean. This is why I love utilizing my Instant Pot to steam fish.
Locally we have a little hole-in-the-wall Cantonese restaurant. They serve a Ginger Scallion fish that I love, and this was my best attempt at making it from home, and I'm in love with how it turned out!
Ginger Scallion Fish is a lovely marinated fish, like Tilapia, that's flavored with soy sauce, Chinese Black Bean Paste, garlic, and you guessed it: ginger and scallions.
Why Do You Make Instant Pot Steamed Fish at Low Pressure?
Without launching into an entire science lesson, the delicate nature of the fish, like most vegetables, does better when cooked at low pressure instead of high pressure.
High pressure cooking is good for cooking things like roast, and beans and recipes that take a higher temperature to cook thoroughly.
When you steam fish in the Instant Pot, you're not cooking something that needs a long braise time, you're cooking a delicate piece of meat that needs a short cook time at a lower temperature.
Is It Healthy?
Yes, Instant Pot Ginger Scallion Fish is a healthy dish, especially when compared to fried or heavily sauced seafood recipes.
It’s rich in lean protein from the tilapia (or other firm white fish) and low in saturated fat since it’s steamed or pressure-cooked rather than fried.
The ginger, garlic, scallions, and cilantro contribute antioxidants, vitamins, and anti-inflammatory properties, while the soy sauce and rice wine add flavor without excess calories.
Using a modest amount of peanut oil gives a touch of healthy fat without overwhelming the dish.
Overall, it’s a light, nutrient-dense meal that’s high in protein, low in carbs, and packed with fresh Asian-inspired flavor, making it an excellent choice for a balanced, heart-healthy diet.
Ingredients You'll Need
- 3 tablespoons Soy Sauce- Provides the salty, umami base for the sauce.
- 2 tablespoons Rice Wine- Adds a mild sweetness and acidity that tenderizes the fish and rounds out the flavors of the sauce.
- 1 tablespoon Chinese Black Bean Paste- Brings a rich, savory, and slightly fermented flavor that gives the dish its signature depth.
- 1 teaspoon Minced Ginger- Adds warmth and a fresh, zesty aroma that balances the savory components.
- 1 teaspoon Garlic- Infuses the sauce with savory aroma and depth, pairing beautifully with the ginger for a classic Asian flavor foundation.
- 1 pound Tilapia Fillets- The main protein of the dish. Tilapia absorbs the sauce well and remains tender after pressure cooking. Other firm white fish like cod, halibut, or snapper work equally well.
- 1 tablespoon Peanut Oil- Used to sauté the ginger, scallions, and cilantro, releasing their natural oils and aromas.
- 2 tablespoons Ginger- Used in the vegetable topping to intensify the fresh, spicy notes and give the dish a burst of brightness and fragrance.
- 1/4 cup Chopped Green Scallions- Adds freshness, mild onion flavor, and color contrast. Scallions are essential to the dish’s name and bring balance to the savory sauce.
- 1/4 cup Chopped Cilantro- Provides a fresh, herbal finish that lifts the dish and adds a layer of brightness to the rich sauce and tender fish.
How Do You Make Instant Pot Steamed Fish?
Here are the steps to take to make this Instant Pot recipe:
- Marinate. Place fish pieces on a plate. Mix the ingredients for the sauce and pour over the fish and let it marinate for 20-30 minutes.
- Chop. Meanwhile, chop the vegetables and set aside.
- Water. In the inner liner of your Instant Pot, place 2 cups of water and a steamer.
- Place. Remove the fish from the marinade, and place the fish in a steamer basket. Reserve the marinade.
- Steam. Cook the fish for 2 minutes at LOW pressure. Release pressure immediately.
- Sauce. Heat a saucepan and add oil. Once the oil shimmers, add ginger and sauté for 10 seconds, add the scallions, and the cilantro and stir-fry. Once the ginger and scallions are cooked and softened (about 2 minutes), add the reserved marinade and let this boil vigorously until cooked through.
- Serve. Pour over the fish and serve immediately.
Tips and Tricks
Making Instant Pot Steamed Fish is a simple yet elegant way to create a light, healthy, and flavorful dish in minutes. To ensure the fish comes out tender, flaky, and full of fresh flavor, follow these helpful tips and tricks:
- Low Pressure. Don't cook this Ginger Scallion fish at high pressure, or it will be dry and overcooked. Use the Low Pressure setting.
- Marinate. Don't skip the marinating step for the best flavor results.
- Serving. Serve over rice or cauliflower rice to make this a complete meal.
Variations
Instant Pot Steamed Fish is wonderfully versatile, allowing you to adapt flavors and ingredients to match your mood or cuisine. Here are a few delicious variations to try:
- Thai-Inspired- Add lime juice, fish sauce, minced garlic, and cilantro for a zesty Southeast Asian twist. Serve with jasmine rice and a side of steamed vegetables.
- Mediterranean Flavor- Swap soy sauce for olive oil, add lemon slices, minced garlic, oregano, and cherry tomatoes for a bright, herbaceous profile.
- Spicy Garlic Version- Mix chili paste or Sriracha into your soy sauce marinade for a bold, spicy kick. Garnish with sesame seeds and green onions for texture and balance.
What To Eat With Steamed Fish
Steamed Ginger Scallion Fish is a delicate, flavorful dish that pairs beautifully with a variety of sides to create a well-balanced and satisfying meal. Here are some delicious options to serve alongside it:
- Jasmine or Basmati Rice- The light, fragrant rice soaks up the savory soy-ginger sauce perfectly, complementing the mild fish.
- Fried Rice or Cauliflower Fried Rice- For a heartier pairing, serve the fish with fried rice or a low-carb cauliflower version seasoned with soy sauce and sesame oil.
- Cucumber Salad- A crisp, refreshing cucumber salad with rice vinegar, sesame oil, and a touch of sugar adds contrast and coolness to the warm, savory fish.
If you're looking for more seafood ideas, check out this list of our best low carb seafood recipes.
How Long Does It Last?
Instant Pot Steamed Fish is best enjoyed fresh, but you can safely store leftovers for later use. Once cooled, transfer the fish and any sauce to an airtight container and refrigerate for up to 2 days.
Because the fish is delicate and steamed, it doesn’t hold up as long as baked or grilled varieties. Beyond two days, it may start to lose its texture and develop a stronger fishy odor.
To reheat, warm it gently in the microwave or on the stovetop over low heat, just until heated through, to prevent the fish from drying out or becoming rubbery.
Can You Freeze It?
For best quality, avoid freezing steamed fish, as the soft texture tends to break down when thawed.
Want More Instant Pot Seafood Recipes?
- Salmon with Orange Ginger Sauce - make the BEST salmon you've ever had in your pressure cooker!
- Haddock with Spinach and Rice - and easy one pot meal!
- Fish Saag - all the flavor and none of the fuss!
- Low Country Boil - the EASIEST way to make it!
Whether you're new to Instant Pot Steamed Fish like this Ginger Scallion Fish, or have been making fish in your Instant Pot for a long time, you're going to love this recipe. Don't forget to pin it on Pinterest or share it on Facebook to save it!
Ingredients
Mix and Marinate
- 3 tablespoons (3 tablespoons) Soy Sauce
- 2 tablespoon (2 tablespoon) Rice wine
- 1 tablespoons (1 tablespoons) Chinese black bean paste
- 1 teaspoon (1 teaspoon) Minced Ginger
- 1 teaspoon (1 teaspoon) Garlic
- 1 pound (453.59 g) tilapia filets, or any firm white fish
Vegetables
- 1 tablespoon (1 tablespoon) peanut oil
- 2 tablespoons (2 tablespoons) Ginger
- 1/4 cup (25 g) Chopped Green Scallions
- 1/4 cup (4 g) chopped cilantro
Instructions
- Place fish pieces on a plate. Mix the ingredients for the sauce and pour over the fish and let it marinate for 20-30 minutes.
- Meanwhile, chop the vegetables and set aside.
- In the inner liner of your Instant Pot, place 2 cups of water and a steamer.
- Remove the fish from the marinade, and place the fish in a steamer basket. Reserve the marinade.
- Cook the fish for 2 minutes at LOW pressure. Release pressure immediately.
- Heat a saucepan and add oil. Once the oil shimmers, add ginger and sauté for 10 seconds, add the scallions, and the cilantro and stir-fry. Once the ginger and scallions are cooked and softened (about 2 minutes), add the reserved marinade and let this boil vigorously until cooked through.
- Pour over the fish and serve immediately.
Tips and Tricks for Making Instant Pot Steamed Fish
- Low Pressure. Don't cook this Ginger Scallion fish at high pressure, or it will be dry and overcooked. Use the Low Pressure setting.
- Marinate. Don't skip the marinating step for the best flavor results.
- Serving. Serve over rice or cauliflower rice to make this a complete meal.
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Nutrition
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Mark
Excellent! I added a few small things- chili peanut oil (1tsp), some ground Szechuan pepper, a bit of msg, and a bit of sesame oil when frying the ginger, garlic, and scallions at the end before adding the marinade to reduce. It turned out excellent.
Also - and almpst most importantly - I served it with your korean cucumber salad recipe, but little did I know my girlfriend had just used the last of our gojuchang which was maybe for thr best, as I didn't really want a spicy salad when I also added chili oil to the fish, so I used aged organic white miso instead of gojuchang/gochugaru, and the combination was fantastic!! The two side-by-side complimented each other so well and gave an amazing umami almost grilled flavor. Excellent!
I know I modified the recipe(s) but they are great bases to build on and modify if need be. We'll be making this again - whether the OG or my modified version - for sure!!
Henqdo
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