Paleo Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with very little fuss, and this version delivers serious restaurant-level flavor right from your own kitchen. The fish is seasoned simply with sea salt and layered with fresh ginger and scallion before it steams to silky, flaky perfection — no breading, no heavy sauces, nothing that doesn't belong on a clean-eating plate. The real magic happens at the end, when a hot pour of coconut oil and warmed coconut aminos hits the fish and sizzles on contact, infusing every bite with savory, aromatic depth. Coconut aminos stand in beautifully for soy sauce here, bringing that umami richness without any soy or added sugars that would otherwise knock this dish out of grain-free territory. Fresh cilantro and julienned scallions finish it off with brightness and a little crunch. This is the kind of meal that proves eating this way never has to feel like a compromise — it's genuinely, deeply satisfying on its own terms.
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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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