Gut Friendly Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impressive on the table but is genuinely straightforward to pull off at home, and this ginger and scallion version delivers clean, bright flavors that feel both restorative and deeply satisfying. The gentle steaming method keeps the flesh tender and moist without any heavy oils or complicated sauces that can aggravate a sensitive gut. Coconut aminos stand in for traditional soy sauce here, giving you that savory, slightly sweet depth without the wheat or fermented soy that many people find harder to tolerate. Fresh ginger does double duty — tucked inside the cavity and julienned into the warm sauce — bringing its well-known digestive-supportive qualities right into the heart of the dish. The aromatics are simple and whole: scallions, cilantro, and ginger, nothing processed or hidden. That final pour of shimmering coconut oil over the fish creates a dramatic sizzle and ties everything together with a silky, fragrant finish. It's the kind of meal that feels like it's doing something good for you while tasting like a genuine treat.
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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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