Brazil Nut Free Hong Kong Steamed Fish with Ginger & Scallion

Total time30 min

Prep time15 min

Cook time15 min

Brazil Nut 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 fuss. A fresh, mild white fish like sea bass or snapper gets seasoned simply with sea salt, then layered over ginger and scallion so the aromatics perfume every bite as it steams. The technique is all about high heat and a tight lid — ten to twelve minutes and the flesh is silky, opaque, and flaking at the bone in the most satisfying way. The finishing move is what makes this dish truly special: a warm mixture of coconut aminos and julienned ginger gets hit with shimmering hot coconut oil and poured straight over the fish, sizzling on contact and sending up a fragrant cloud that smells absolutely incredible. Because every ingredient here is naturally free from tree nuts of any kind, there's no label-reading stress or substitution gymnastics required — just clean, bold flavors from start to finish. Scatter on fresh cilantro if you like a little brightness, and get it to the table immediately while that sizzle is still going.

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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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