Fructose Free 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 remarkably little fuss, and this version delivers clean, bright flavors that feel both light and deeply satisfying. The fish is seasoned simply with sea salt and layered over fresh ginger and scallion before steaming, so every bite is fragrant and tender without any heavy sauces or added sugars to worry about. For anyone managing fructose sensitivity, this recipe is a natural fit — the ingredient list is short, whole, and free from the high-fructose culprits that sneak into so many bottled sauces and marinades. Coconut aminos stand in as the savory base for the sauce, giving you that umami depth without the problematic sweeteners found in conventional soy or teriyaki products. The finishing move — pouring shimmering hot coconut oil and warm aminos over the plated fish — creates an instant sizzle that blooms the aromatics and makes the whole dish come alive. Fresh cilantro adds a bright, herby lift if you choose to use it, though the fish is absolutely stunning without it. This is weeknight cooking at its most elegant.
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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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