AIP Friendly Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that feels like a restaurant-level achievement but comes together with surprisingly little effort — and this version is built entirely from ingredients that work beautifully for an autoimmune approach. The cavity gets packed with fresh ginger and scallion before steaming, perfuming the flesh from the inside out, while more aromatics underneath the fish soak up every bit of rising steam. Coconut aminos stand in for soy sauce in the finishing sauce, delivering that same savory depth without any of the grains or legumes that make traditional versions off-limits. A spoonful of hot coconut oil poured over the top at the very end creates that signature sizzle you'd expect from a Cantonese kitchen, and it genuinely makes the whole dish sing. The fish steams to tender, flaky perfection in just 10 to 12 minutes, so this is weeknight-fast despite looking impressively elegant on the table. It serves two, making it ideal for a quiet dinner where you actually want to feel good about what you ate.
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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
- 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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