BHA & BHT Free Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish is one of those techniques that looks impressive but comes together with very little fuss, and this Cantonese-inspired preparation is a perfect example. Fresh ginger and scallions perfume the fish from the inside out as it steams, while a finishing pour of hot coconut oil and coconut aminos creates that signature sizzle that makes the dish feel genuinely restaurant-worthy. Because every ingredient here is whole and unprocessed — fresh fish, aromatics, coconut aminos instead of conventional soy sauce, and coconut oil — there's no need to scrutinize labels for synthetic preservatives like BHA or BHT, which commonly sneak into bottled condiments and processed oils. The swap to coconut aminos is actually a flavor win too: it's slightly sweeter and mellower than traditional soy, which lets the delicate fish shine rather than getting overwhelmed. Steaming keeps the flesh incredibly moist and tender, and the whole dish comes together in one wok with minimal cleanup. Scatter fresh cilantro over the top if you have it — it adds a bright, herby lift that ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!