Hazelnut 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 preparation is a perfect example. Fresh ginger and scallions perfume the fish from the inside out as it steams, while a finishing pour of shimmering hot coconut oil and coconut aminos creates that signature sizzle that makes the whole dish feel like a restaurant moment at home. Because every ingredient here is naturally free from tree nuts of any kind, you can cook and serve with complete confidence — no label-scanning required. The sauce is built entirely from coconut aminos and fresh aromatics, so there's nothing hidden to worry about. Cilantro adds a bright, herby finish if you like, but the dish is just as stunning without it. This is the kind of clean, vibrant cooking that proves simple ingredients, handled well, are all you ever really need.
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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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