Caffeine Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with surprisingly little effort, making it a perfect weeknight showstopper or a centerpiece for a special dinner. The fish steams over boiling water with ginger and scallion tucked inside the cavity, locking in moisture and infusing every bite with clean, aromatic flavor. Because the technique relies entirely on steam rather than heavy sauces or marinades, the natural sweetness of the fish really gets to shine. Coconut aminos stand in beautifully for soy sauce here, delivering that same savory depth without any of the additives you might find in store-bought alternatives. The finishing move — hot coconut oil and warm aminos poured over fresh scallion and cilantro — creates that signature sizzle that makes this dish feel like a true restaurant experience at home. Every component in this recipe is naturally free of stimulants, so you can enjoy a deeply satisfying, flavor-forward meal without a second thought. Serve it straight from the plate the moment it hits the table, because this one is absolutely best eaten fresh.
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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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