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Steamed Spring onion Ginger Fish Fillets with Bok Choy

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This steamed ginger and spring onion fish is a delicate and aromatic dish that brings the clean flavours of traditional Cantonese cooking to your kitchen. Using thin sole fillets, the fish is gently steamed to maintain a moist, flaky texture, while the combination of five-spice and Shaohsing rice wine creates a sophisticated, savoury base. The final flourish of sizzling hot oil over fresh spring onions releases a wonderful fragrance that elevates the entire meal.

As a diabetes-friendly option, this recipe offers a high-protein, low-carbohydrate lunch or dinner that feels genuinely indulgent. Served alongside tender stalks of baby bok choy, it provides a well-balanced plate full of nutrients and vibrant colour. It is a quick and healthy choice for a midweek meal that requires minimal preparation but delivers impressive, restaurant-quality results at home.

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Ingredients for Steamed Spring onion Ginger Fish Fillets with Bok Choy

  • 120ml light soy sauce

  • 2 tablespoons sugar

  • 120ml Shaohsing rice wine

  • 1/2 teaspoons five-spice powder

  • 900g sole fillet, cut into 8 pieces

  • 1 (1-inch) piece fresh ginger, finely julienned

  • 6 tablespoons vegetable oil

  • 8 spring onions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise

  • Stir-Fried Baby Bok Choy

How to make Steamed Spring onion Ginger Fish Fillets with Bok Choy

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.

Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.

Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.

While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.

Divide fish among 4 plates and top with julienned spring onions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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