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Diabetic-friendly steamed fish with ginger and scallions. Classic Chinese technique, zero-carb protein, aromatic ginger. Ready in 30 minutes!
Jon Simon

Steamed Fish with Ginger and Scallions (Diabetic-Friendly)

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This light and flavorful steamed fish recipe is perfectly adapted for diabetic diets. Fresh white fish is gently steamed with aromatic ginger and scallions, then finished with a savory low-sodium sauce. It's a restaurant-quality dish that's ready in under 30 minutes and packed with lean protein and beneficial omega-3s.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: dinner, lunch, Main Course
Cuisine: Asian, Chinese, Seafood
Calories: 54
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound white fish fillet (cod, halibut, tilapia, or sea bass) fresh or fully thawed
  • 2 inches fresh ginger root peeled and julienned into thin matchsticks
  • 4 whole scallions (green onions) cut into 2-inch lengths, white and green parts separated
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil toasted for best flavor
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon water
  • 1 teaspoon white pepper or black pepper
  • 1 cup fresh cilantro leaves for garnish

Equipment

  • 1 Steamer basket or bamboo steamer
  • 1 Large pot or wok
  • 1 Heat-safe plate or shallow dish
  • 1 Small mixing bowl
  • 1 Sharp Knife
  • Paper towels

Method
 

  1. Rinse the fish fillet under cold water and pat completely dry with paper towels. Remove any pin bones with tweezers if needed.
  2. Place the fish on a heat-safe plate or shallow dish that fits inside your steamer. Season both sides evenly with white pepper.
    thoroughly clean the fish
  3. Scatter half of the julienned ginger and the white parts of the scallions underneath and around the fish. Place the remaining ginger and scallion whites on top of the fish.
    add ginger to fish
  4. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice wine, and water until well combined. Set aside.
  5. Fill a large pot or wok with 2-3 inches of water and bring to a rolling boil over high heat. Place the steamer basket or rack inside.
  6. Carefully place the plate with the fish into the steamer. Cover with a tight-fitting lid and steam for 8-10 minutes, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and reaches 145°F internally.
  7. Remove the plate from the steamer using oven mitts (it will be very hot). Immediately drizzle the sauce mixture evenly over the hot fish.
  8. Garnish with the green parts of the scallions and fresh cilantro leaves. Serve immediately while hot.

Nutrition

Serving: 1gCalories: 54kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 387mgPotassium: 85mgFiber: 0.5gSugar: 0.2gVitamin A: 360IUVitamin C: 2mgCalcium: 9mgIron: 0.4mg

Notes

This steamed fish recipe is exceptionally diabetic-friendly with virtually zero net carbs from the fish itself and minimal carbs from the aromatic seasonings and sauce. The high-quality protein helps stabilize blood sugar levels and promotes satiety, while the omega-3 fatty acids in fish support heart health—crucial for diabetics who have increased cardiovascular risk. Steaming preserves nutrients without adding unnecessary fats, and the fresh ginger provides anti-inflammatory benefits that may help improve insulin sensitivity. This dish is also naturally gluten-free when using tamari instead of regular soy sauce.

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