Beef 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 Cantonese-inspired preparation is a perfect example. A whole white fish like sea bass or snapper is nestled over a bed of fresh ginger and scallion, then steamed until the flesh is silky, tender, and just barely flaking at the bone. The real magic happens at the end, when a hot pour of coconut oil and warmed coconut aminos hits the fish in a dramatic sizzle, infusing every bite with savory, aromatic depth. Because the sauce leans on coconut aminos instead of traditional soy sauce, it keeps things clean and naturally free from any animal proteins beyond the fish itself. Fresh cilantro and fine julienned scallions scattered on top add a bright, herby finish that balances the richness of the hot oil beautifully. This is the kind of centerpiece dish that feels restaurant-worthy but asks almost nothing of you beyond a wok, a steaming rack, and good-quality fish. Serve it straight from the plate the moment it's done — the sizzle is half the experience.
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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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