MSG Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of the most elegant dishes in Chinese home cooking, and this version delivers that same restaurant-quality drama with a sizzling pour of hot oil right at the table. The flesh stays incredibly tender and moist thanks to the high-heat steam method, while fresh ginger tucked into the cavity and scattered across the plate perfumes every bite from the inside out. What makes this recipe work so well for anyone avoiding flavor enhancers is the sauce — coconut aminos step in for traditional soy sauce and bring a naturally sweet, savory depth without any additives or hidden glutamates. The finishing move of heating the coconut oil until it just begins to smoke, then pouring it over the julienned scallions and cilantro, is pure theater and pure flavor all at once. It's the kind of dish that looks like you spent hours in the kitchen but comes together in the time it takes to bring a pot of water to a boil. Serve it straight from the plate with steamed rice to soak up every last drop of that fragrant sauce.
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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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