Barley Free Hong Kong Steamed Fish with Ginger & Scallion

Steamed whole fish is one of those dishes that looks stunning on the table but comes together with surprisingly little effort — just fresh aromatics, a hot wok, and good timing. The fish is seasoned simply with sea salt, then layered over ginger and scallion before steaming until the flesh is silky, opaque, and perfectly flaky. What makes this version especially smart for anyone avoiding gluten-containing grains is the sauce: instead of traditional soy sauce, which often contains barley or wheat, it uses coconut aminos to deliver that same savory, slightly sweet depth without any grain-based ingredients. The coconut oil gets heated until it just begins to shimmer, then poured over the finished fish in a dramatic sizzle that blooms the aromatics and ties everything together. Fresh julienned scallions and optional cilantro add brightness and a little color right at the end. It's a clean, restaurant-worthy plate that comes together with pantry staples and zero compromise on flavor.

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