Gluten 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 effort, and this version delivers every bit of the fragrant, silky result you'd hope for. The aromatics — fresh ginger and scallion — go both inside the cavity and underneath the fish, so the flavor works its way in from every angle during steaming. Instead of soy sauce, the recipe uses coconut aminos, which keeps things naturally free of wheat and gluten without sacrificing that savory, slightly sweet depth you want in the finishing sauce. The technique of heating the coconut oil until it just begins to smoke before pouring it over the fish is the real magic move here — that sizzle blooms the aromatics and pulls the whole dish together in seconds. Cilantro on top is optional, but it adds a bright, fresh note that plays beautifully against the warm ginger. This is the kind of weeknight dinner that feels like a restaurant meal, and every component on the ingredient list is straightforward and easy to source.

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