Almond Free 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 version delivers serious restaurant-level flavor right from your own kitchen. Fresh ginger and scallions are layered both inside the cavity and beneath the fish as it steams, perfuming every bite with bright, aromatic warmth. The sauce is beautifully simple — coconut aminos and julienned ginger warmed together, then finished with a dramatic pour of shimmering hot coconut oil that sizzles the moment it hits the fish. That sizzle is the moment everything comes alive, and it's genuinely one of the most satisfying things you can do at the stove. Because the ingredient list is built entirely around whole, clean pantry staples, there's no need to scan labels or worry about hidden nut derivatives sneaking into your meal. A scatter of fresh cilantro over the top is optional but highly recommended — it adds a pop of color and a herby lift that ties the whole plate together. This is the kind of weeknight centerpiece that makes everyone at the table think you've been cooking for hours.
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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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