Mediterranean Diet Friendly Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish is one of the most elegant techniques in any home cook's repertoire, and this ginger-and-scallion preparation delivers clean, bright flavors that feel genuinely restaurant-worthy. The fish is seasoned simply with sea salt and layered over fresh aromatics before going into the wok, letting the steam do all the heavy lifting while locking in moisture and delicate texture. A warm pour of coconut aminos and shimmering coconut oil finishes the dish with a savory, fragrant sizzle that makes the whole kitchen smell incredible. Because the ingredients are naturally wholesome — lean whole fish, fresh ginger, scallions, and a coconut-based sauce — this recipe aligns beautifully with a way of eating that prioritizes quality proteins, healthy fats, and minimal processing. There's no heavy breading, no refined oils, and no complicated prep, just honest ingredients treated with care. Serve it straight from the plate with a scattering of cilantro, and you have a centerpiece dish that feels indulgent without straying from the principles of clean, nourishing cooking.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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