Candida Diet Friendly Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish over aromatics is one of the most elegant techniques in Chinese home cooking, and this version delivers serious restaurant-quality results with surprisingly little effort. A fragrant bed of fresh ginger and scallion perfumes the flesh from the inside out as it steams, keeping every bite incredibly moist and delicate. The sauce leans on coconut aminos instead of conventional soy sauce, which makes it a smart fit for anyone managing yeast overgrowth since traditional soy sauce is typically off the table. Coconut oil heated until it just begins to shimmer gets poured over the finished fish in a dramatic sizzle that blooms the aromatics and ties the whole dish together in seconds. Clean, anti-inflammatory ingredients — fresh ginger, scallions, a quality white fish — do all the heavy lifting here, so there's nothing hidden to second-guess. It's the kind of meal that feels indulgent but is genuinely nourishing, and it comes together in one wok with minimal cleanup.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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