Paraben Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impressive on the table but comes together with surprisingly little effort — just fresh aromatics, a clean cooking method, and a sizzling sauce poured tableside. The fish is seasoned simply with sea salt, then nestled over ginger matchsticks and scallion lengths that perfume the flesh as it steams to tender, flaky perfection. What makes this version especially appealing for anyone navigating ingredient sensitivities is how naturally clean the ingredient list is — coconut aminos stand in for conventional soy sauce, and coconut oil replaces anything more processed, so there are no hidden additives to second-guess. The sauce is a quick warm blend of coconut aminos and fresh ginger, finished with a drizzle of shimmering hot coconut oil that hits the scallions and fish with a dramatic, fragrant sizzle. Every component here is whole and recognizable, which is exactly the kind of cooking that makes avoiding synthetic preservatives and chemical additives genuinely effortless. Finished with fresh cilantro and fine julienned scallions, this is the kind of centerpiece dish that feels like a restaurant meal — bright, aromatic, and deeply satisfying.
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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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