Mustard 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 gentle steam keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite. The real magic happens at the end, when a drizzle of shimmering hot coconut oil and warm coconut aminos hits the fish with a dramatic sizzle, pulling all those aromatics together into a silky, savory finish. Because the sauce is built entirely from coconut aminos, fresh ginger, and coconut oil, there's no need to scrutinize labels for hidden condiments that might sneak in unwanted ingredients — everything here is clean and straightforward. Coconut aminos do a beautiful job standing in for traditional soy-based sauces, delivering that deep, slightly sweet umami without anything extra to worry about. The technique itself is forgiving and surprisingly quick, making it a strong choice for a weeknight dinner that still feels special enough for company. A scatter of fresh cilantro at the end adds a bright, herbal lift that ties the whole dish together beautifully.
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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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