High Fructose Corn Syrup Free Hong Kong Steamed Fish with Ginger & Scallion

Total time30 min

Prep time15 min

Cook time15 min

High Fructose Corn Syrup Free Hong Kong Steamed Fish with Ginger & Scallion

Whole steamed 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. The flesh stays incredibly tender and moist inside the wok, perfumed by layers of fresh ginger and scallion tucked into the cavity and scattered beneath. What makes this recipe such a smart choice for anyone avoiding high-fructose corn syrup is the sauce — coconut aminos stand in for conventional soy sauce, which often contains added sweeteners and corn-derived ingredients you'd rather not deal with. Coconut aminos bring that same savory, slightly sweet depth without any of the label anxiety. The finishing move — pouring shimmering hot coconut oil over the julienned scallions and aromatics right at the table — creates an irresistible sizzle and blooms every bit of flavor in the dish. Clean, whole ingredients from start to finish mean you know exactly what's going into the meal. It's the kind of recipe that feels like a restaurant-worthy centerpiece but is genuinely approachable on a weeknight.

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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
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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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