11 Asian White Fish Recipes That Will Elevate Your Weeknight Dinners

White fish is honestly the best blank slate for bold Asian flavors. It’s tender, mild, and cooks fast—cod, tilapia, basa, you name it, all of them just soak up ginger, soy, and all those classic Asian ingredients.

These Asian white fish recipes bring restaurant-worthy meals to your kitchen in no time. Way healthier than takeout, and honestly, just as satisfying.

From pan-fried fish with soy sauce to steamed fillets with ginger and scallions, these dishes prove seafood dinners don’t have to be complicated.

Whether you need a quick weeknight fix or something a bit more special, these versatile recipes work with whatever white fish is hanging around in your fridge. They’re perfect for any night, really.

Balinese-Style Ikan Bakar

Ikan bakar is a grilled fish dish that’s all over Bali. The name means “burned fish” in Indonesian, but don’t worry—it’s actually grilled just right, not burnt.

This Balinese favorite starts with fish marinated in a punchy blend of spices. Usually, that’s turmeric, coriander, and candlenuts, so you get that gorgeous yellow color and a warm aroma.

What really sets it apart is the mix of sweet, spicy, and tangy. Sometimes the fish gets wrapped in banana leaves before grilling, which keeps it juicy and adds a subtle earthy note.

Popular Fish Choices:

• Snapper
• Tilapia
• Mackerel
• Sea bass

You’ll usually get it with rice and sambal (that spicy chili sauce) on the side. In Bali, it’s grilled over coconut husks at little beach warungs, which gives it this amazing smoky flavor.

At home, you can totally adapt it for pan-frying or baking. It still captures those Balinese flavors, even if you don’t have a grill or banana leaves handy.

Chinese Pan-fried Fish With Soy Sauce

This one’s all about crispy white fish fillets and a sauce that just wakes up your taste buds. The fish starts off marinated in Chinese cooking wine, soy sauce, a pinch of salt, and a bit of sugar.

The trick? Dust the fillets in cornstarch before frying. That gives you a golden, crunchy crust, but the inside stays moist and tender.

The sauce is where the magic happens—soy sauce, fresh ginger, garlic, and scallions. It’s savory, a little sweet, and just smells so good as it hits the hot pan.

This Cantonese-style dish is fast, too. Under 30 minutes, and it works best with firm fish like halibut, tilapia, or cod.

Serve it with steamed rice, maybe some stir-fried veggies. The sauce is so tasty, you’ll want to spoon it over everything.

Ken Hom’s Steamed Fish Cantonese Style

Ken Hom’s steamed fish Cantonese style is light and lets the fish shine. It’s a classic Chinese dish that’s healthy but never boring.

Usually, you use firm white fish fillets like cod or sole, though a whole fish works too. Steaming keeps everything delicate and pure-tasting.

The real charm is the combo of fresh ginger, scallions, and soy sauce. They highlight the fish without stealing the show.

Fish means “surplus” in Chinese, so it’s a lucky dish at celebrations. But honestly, it’s great any time you want something simple and elegant.

Steaming is gentle and hands-off. Just set it up and let the flavors do their thing.

Top it with fresh cilantro and a drizzle of sesame oil before serving. That’s the finishing touch that makes it feel restaurant-worthy.

Asian Steamed Fish (Fusion Cod with Mirin & Dashi)

Asian Steamed Fish brings together Cantonese and Japanese flavors in a healthy, low-carb dinner. Cod fillets steam up tender in about 20 minutes—super doable on a weeknight.

There’s ginger for warmth, and the recipe blends traditional Chinese steaming with Japanese touches. It’s a fun mix that just works.

A glaze of sweet mirin and umami-packed dashi pulls everything together. Add a splash of soy sauce or tamari if you need it gluten-free.

Scatter fresh green onions on top for some crunch and color. The fish stays light, but the flavors are anything but bland.

Steaming keeps the cod moist and doesn’t need much added fat. This one’s as healthy as it is tasty.

Steamed Cod Fish

Steamed cod fish is an Asian classic that’s all about simple prep and big flavor. The steaming keeps the cod sweet and delicate, while letting aromatics shine through.

Traditional versions use ginger, scallions, and soy sauce—just enough to make the fish sing. Steaming keeps it tender, almost melting in your mouth.

It’s a healthy choice too. No extra oil needed, just clean, nutritious flavor. The cod comes out flaky and soft, soaking up all those fragrant notes.

You can go Cantonese with a light soy glaze, or try Japanese twists with mirin and dashi. Some folks toss in chilies or cilantro for a little extra kick.

This one’s a 20-minute wonder. Pair it with jasmine rice or steamed veggies and you’ve got dinner sorted. It’s surprisingly easy, but tastes like you worked way harder.

Sizzling Ginger Steamed Fish

Sizzling Ginger Steamed Fish takes simple white fish and makes it dramatic. The best part? Pouring hot oil over fresh ginger and green onions so you get that satisfying sizzle.

It only takes about 20 minutes, so it’s weeknight-friendly. Steamed fillets turn out tender, and the toppings bring a serious punch.

Fresh ginger gives it a warming bite, green onions add mellow sharpness, and sometimes there’s a bit of chili for heat.

The sauce is a mix of light soy and toasted sesame oil. You want to spoon that over every bite, trust me.

It’s simple, but it looks and tastes like something from a fancy restaurant. Minimal effort, maximum payoff.

Easy Chinese Steamed Fish

Chinese steamed fish is one of those dishes that’s healthy, fast, and packed with flavor. You get tender white fish and a sauce that just brings everything together.

Most versions are ready in 15-20 minutes. That’s a lifesaver on a busy night.

Whole fish is traditional, but fillets totally work. Tilapia, sea bass, halibut—any mild white fish is fair game.

It’s all about ginger, green onions, and a simple soy-based sauce. These aromatics soak into the fish as it steams.

Steaming keeps things moist and lets the fish’s flavor shine. Plus, it’s a low-oil, feel-good way to cook.

This dish often shows up at Chinese banquets, but it’s just as good for a regular dinner. The clean, light flavors make it a year-round favorite.

Serve it with steamed rice to catch every drop of sauce. It’s simple, but somehow always hits the spot.

Asian Fish With Ginger and Soy

Asian Fish with Ginger and Soy is the kind of recipe you can throw together with almost any white fish fillet. It tastes like something you’d order out, but you can make it at home without breaking a sweat.

Fresh ginger and savory soy sauce do all the heavy lifting here, giving the fish a boost without drowning out its delicate flavor.

It’s quick too—20 minutes and you’re eating. Perfect for those nights when you want something impressive, but don’t have the energy for a big production.

The texture is great: tender, flaky fish with a bit of crispness on the outside. It’s a favorite for a reason.

Pair it with steamed rice and some stir-fried veggies and you’ve got a full meal that’s way more exciting than your usual weeknight fare.

Chinese Steamed Cod with Ginger-Scallion Sauce

Chinese steamed cod is honestly one of those dishes that feels both healthy and pretty indulgent at the same time. The classic approach really lets the delicate taste of the white fish shine, with just a few aromatic extras.

Here, you get tender cod fillets steamed gently alongside fresh ginger and scallions. Steaming keeps the fish moist and soft, which is honestly half the magic.

The real kicker is the sauce. It’s simple but packs a punch, balancing the zippy ginger with that fresh scallion bite.

This dish checks a lot of boxes for different diets. It’s naturally:

• Paleo-friendly
• Whole30 compliant
• Low in carbohydrates
• Gluten-free

Preparation is quick and painless, which is always a win on a weeknight. The fish is usually done in under 10 minutes.

Most folks serve it with steamed rice. If you ask me, that’s the best way to soak up those flavors.

Cantonese Steamed Fish in 20 Minutes

Cantonese steamed fish is all about simple ingredients and big flavor. This old-school Chinese recipe really lets fresh white fish take the lead.

It’s quick, too. You can have perfectly steamed fish in about 9 or 10 minutes, depending on how thick your fillet is.

What really sets it apart? That mix of ginger, green onions, and cilantro. They create this aromatic base that soaks right into the fish as it cooks.

After steaming, there’s a finishing sauce—light soy, a touch of sugar, and hot water. Some folks go all out and pour hot oil over the aromatics for a dramatic sizzle and extra flavor.

This dish is low-carb and tastes great with steamed rice. It’s fancy enough for guests, but honestly, it’s just as good on a regular Tuesday.

Oven-Baked Fish, Chinese Style

Craving a healthier spin on Chinese steamed fish? Chinese Style Oven Baked Fish keeps all those classic flavors, but with less fuss.

This version uses white fish fillets wrapped in parchment with sesame oil and ginger, then bakes them until they’re just right.

The sauce is the secret weapon here. You drizzle it over the fish before serving, so you still get that bold, unmistakable Chinese flavor—no steamer required.

You end up with flaky fish topped with a pile of bright green scallions and cilantro. It looks impressive, but honestly, it’s way easier than it appears.

Start to finish, you’re eating in about 25 minutes. It’s light, healthy, and pretty forgiving if you’re watching what you eat.

Cod, tilapia, or halibut all work well. Their mild flavors play nicely with the ginger and sesame, so pick whatever’s freshest at the market.

Conclusion

Asian white fish recipes somehow manage to balance simplicity with those punchy, bold flavors. Take the delicate Korean Pan-Fried Whitefish—so easy, but the taste feels special.

Or maybe you’re more into umami? The Japanese Simmered Fish is a classic for a reason, turning mild fish into something you’d actually crave.

White fish is kind of a blank canvas, right? Its neutral flavor makes it soak up all those Asian seasonings like it was made for them.

Most recipes are refreshingly low-effort, but the payoff in taste is surprisingly big. Home cooks, myself included, love that.

Maybe you’re after a spicy Thai-inspired meal, or you want those gentle, soy-based Japanese notes. Either way, there’s an Asian fish recipe out there for just about anyone.

And hey, these dishes are a healthy protein option. They pair so well with rice or veggies that you almost don’t need to think about sides.

If you’re tired after a long day, these quick and delicious recipes can save dinner. No marathon cooking sessions or weird ingredients required.