Mushroom 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 steam keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite. The sauce is a simple but brilliant combination of coconut aminos, more fresh ginger, and a drizzle of shimmering hot coconut oil that sizzles dramatically the moment it hits the fish. That sizzle isn't just for show — it blooms the aromatics instantly and ties the whole dish together. Because the ingredient list is built entirely around fresh produce, fish, and pantry staples, there's no need to scan labels or worry about hidden fungi lurking in a pre-made sauce or seasoning blend. Coconut aminos stand in beautifully for traditional soy-based sauces, keeping the flavor deep and savory without any unexpected additions. The technique is straightforward enough for a weeknight but impressive enough to serve to guests — just have your wok ready and your platter warm.
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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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