Eggless Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impressive on the table but comes together with surprisingly little effort — just fresh aromatics, a clean technique, and a sizzling sauce poured tableside. The fish is seasoned simply with sea salt, then nestled over ginger matchsticks and scallion lengths that perfume the flesh from every angle as it steams. Coconut aminos stand in for soy sauce here, delivering that deep, savory-sweet flavor without any wheat or additives you might find in conventional versions. Once the fish is perfectly cooked and plated, a hot blend of coconut oil and warm ginger-aminos gets poured straight over the top, hitting the fresh scallions and cilantro with a satisfying sizzle that finishes the dish beautifully. The whole thing is naturally free of eggs in every component — no hidden binders, no emulsified sauces, nothing to second-guess. It's the kind of clean, vibrant meal that feels both weeknight-easy and special-occasion worthy, especially when you bring it to the table still crackling.
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!