Anti Inflammatory Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish over aromatics is one of the most elegant techniques in Chinese home cooking, and this version delivers clean, vibrant flavor in every bite. Fresh ginger and scallion perfume the flesh from the inside out while the fish steams to silky, flaky perfection — no heavy sauces, no frying, just pure, bright taste. The sauce leans on coconut aminos instead of conventional soy, which keeps things gluten-free and gentler on the body without sacrificing that savory, umami depth. Coconut oil rounds out the finish with a flash of heat that makes the whole dish sizzle dramatically at the table. Ginger is one of the most well-studied anti-inflammatory ingredients around, and here it shows up twice — tucked inside the fish and julienned into the warm sauce — so you're getting real potency, not just a garnish. White fish like sea bass or snapper is naturally lean and rich in omega-3s, making this a genuinely nourishing centerpiece rather than a compromise meal. A handful of fresh cilantro over the top adds a pop of color and one more layer of herbal goodness to an already stunning plate.
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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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