Lupin 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 version delivers every bit of that restaurant-quality drama right in your own kitchen. The fish is nestled on a bed of fresh ginger and scallion, steamed until the flesh is just opaque and silky, then finished with a sizzling pour of hot coconut oil and coconut aminos that perfumes the whole dish in an instant. That final sizzle is the magic moment — it blooms the aromatics and pulls everything together in a way that feels almost theatrical. For anyone navigating lupin restrictions, this recipe is naturally a safe choice since every component is straightforward and clean, with no flour-based sauces, thickeners, or processed condiments that might sneak in unexpected legume derivatives. Coconut aminos stand in beautifully for traditional soy-based sauces, bringing a gentle savory depth without any of the usual label-reading stress. A scatter of fresh cilantro at the end keeps things bright, and the whole plate is stunning enough to serve to guests without a single apology. This is weeknight cooking that genuinely feels like a celebration.
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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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