Gelatin 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 clean protein, and a sizzling sauce poured tableside. The cavity gets packed with ginger matchsticks and scallion lengths before the fish even hits the steam, so every bite is infused with fragrance from the inside out. Coconut aminos stand in beautifully for soy sauce, delivering that deep, savory punch without any of the additives that can sneak into conventional versions. A spoonful of coconut oil heated until it just begins to shimmer is poured over the finished fish in a dramatic sizzle that blooms the aromatics and ties the whole dish together. Because every component here is naturally free of animal-derived thickeners or setting agents, there's nothing to second-guess — just whole, honest ingredients doing exactly what they're supposed to do. Serve it the moment it comes off the heat, scattered with fresh cilantro and fine julienne scallions, and it's genuinely restaurant-worthy.
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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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