Artificial Food Coloring Free Hong Kong Steamed Fish with Ginger & Scallion

Total time30 min

Prep time15 min

Cook time15 min

Artificial Food Coloring Free Hong Kong Steamed Fish with Ginger & Scallion

This steamed whole fish is a stunning centerpiece that brings the bright, clean flavors of a classic Cantonese preparation straight to your home kitchen. Fresh ginger and scallions perfume the fish from the inside out as it steams, while a finishing pour of shimmering hot coconut oil and coconut aminos creates that signature sizzle and glossy, aromatic sauce. Every single ingredient here is naturally free of synthetic dyes — no bottled sauces with mystery additives, no processed condiments hiding artificial colors behind a long ingredient list. Coconut aminos stand in beautifully for traditional soy sauce, delivering that savory, slightly sweet depth without any of the additives that can sneak into conventional pantry staples. The technique is straightforward: a hot wok, a tight lid, and a thermometer to confirm the fish is perfectly cooked through. A scatter of fresh cilantro and julienned scallions at the end keeps everything vibrant and whole-food clean. It's the kind of dish that looks impressive enough for a dinner party but relies entirely on real, recognizable ingredients you can feel good about.

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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
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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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