Low Sugar Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with very little fuss, and this Cantonese-inspired version delivers serious restaurant-quality results right in your own kitchen. The fish is nestled over a bed of fresh ginger and scallion, then steamed until the flesh is just opaque and silky — no dry, overcooked fish here. What makes this recipe especially smart for anyone avoiding added sugar is the sauce: coconut aminos stand in for traditional soy sauce and bring that same savory, umami depth without any sweeteners sneaking in. It's worth double-checking store-bought soy sauces and bottled stir-fry sauces, which often contain hidden sugars, so making your own quick sauce from scratch here is genuinely the better move. The finishing touch — hot coconut oil poured sizzling over the scallion and cilantro — is pure theater and infuses the whole dish with fragrant, aromatic flavor in seconds. Serve it straight from the plate while everything is still crackling and fresh.
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Learn more →Ingredients
2 servings
For the fish
- 1 whole white fish (about 1.5 lb / 680g), such as sea bass, snapper, or tilapia, cleaned and scaled
- ½ tsp fine sea salt
- 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks, divided
- 3 scallions, trimmed and cut into 2-inch lengths, divided
For the sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh ginger, peeled and finely julienned
- 1 tbsp coconut oil
For serving
- 2 scallions, trimmed and cut into fine julienne strips
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Fill a large wok or wide pot with 2 inches of water and set a steaming rack or heatproof plate stand inside. Bring the water to a rolling boil over high heat.
- 2
Pat the fish dry with paper towels and rub both sides and the cavity with the fine sea salt. Lay half the ginger matchsticks and half the scallion lengths inside the cavity and scatter the remaining ginger matchsticks and scallion lengths on a heatproof serving plate. Set the fish on top of the aromatics on the plate.
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