Macadamia Free Hong Kong Steamed Fish with Ginger & Scallion
This classic Cantonese preparation is one of the most elegant ways to cook a whole fish, and the results are genuinely stunning for how little effort is involved. A fragrant bed of ginger and scallion perfumes the flesh from the inside out as it steams, keeping everything incredibly moist and delicate. The sauce is a simple but brilliant combination — coconut aminos warmed with fresh ginger, then finished with a pour of shimmering hot coconut oil that sizzles the moment it hits the fish. That dramatic finishing step is what sets this dish apart, blooming the aromatics and coating every bite with a glossy, savory glaze. The ingredient list is naturally free of tree nuts in any form, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Sea bass, snapper, or tilapia all shine here, so you can use whatever looks freshest at the market. Serve it the moment it comes off the heat and watch it disappear from the table.
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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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