Emulsifier Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with very little fuss, and this Cantonese-inspired version delivers serious restaurant-quality results right in your own kitchen. The technique is beautifully straightforward — a hot wok, a steaming rack, and a tight lid do all the heavy lifting while ginger and scallion perfume the fish from the inside out. What makes this recipe especially appealing for anyone avoiding emulsifiers is how genuinely clean the ingredient list is: fresh fish, aromatics, coconut aminos, and coconut oil — nothing processed, nothing hidden. Coconut aminos step in as a naturally smooth, soy-sauce-style seasoning that needs no stabilizers or additives to do its job, and coconut oil brings that dramatic sizzle when it hits the plate. The finishing pour of hot oil over the julienned scallions is pure theater, and the aroma alone will have everyone crowding the kitchen. Tender, flaky flesh with bright ginger heat and a savory, slightly sweet sauce — this is the kind of weeknight dinner that feels like a celebration.
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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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