Honey Free Hong Kong Steamed Fish with Ginger & Scallion
This classic Cantonese preparation is one of the most elegant ways to cook a whole fish — the gentle steam keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite. The sauce comes together in minutes: coconut aminos and julienned ginger warm together in a small pan, then a drizzle of shimmering hot coconut oil is poured straight over the fish at the table, creating that signature sizzle and sealing in all the aromatics. Because the recipe leans on coconut aminos instead of conventional soy-based sauces, there's no need to scan labels for hidden sweeteners — every ingredient here is straightforward and savory. For anyone navigating a diet that cuts out bee-derived sweeteners, this dish is a natural fit since nothing in the ingredient list calls for them in the first place. The result is clean, bright, and deeply satisfying — the kind of meal that looks impressive but comes together with very little fuss. Finish with a scatter of fresh cilantro if you like a little herbal lift, and get it to the table fast while that hot oil is still crackling.
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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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