Dairy 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 effort — just fresh aromatics, a hot wok, and good timing. The fish is seasoned simply with sea salt, then layered over ginger and scallion before steaming, which keeps the flesh incredibly moist and lets the natural sweetness of the fish shine through. What makes this version work so beautifully without any dairy is the finishing sauce: coconut aminos bring a savory, slightly sweet depth in place of soy sauce, and a spoonful of coconut oil gets heated until shimmering before being poured dramatically over the fish, creating that signature sizzle you'd get at a Cantonese restaurant. There's no butter, no cream, no hidden dairy lurking in the sauce — just clean, bold flavors built from pantry staples and fresh ingredients. The julienned scallions and optional cilantro scattered on top add color and a bright herbal lift right before serving. This is the kind of centerpiece dish that impresses guests without stressing out the cook, and it's on the table faster than most people expect.
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!