PCOS Friendly Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish with ginger and scallion is one of the most satisfying techniques in any home cook's repertoire, and this version delivers serious restaurant-quality results with minimal fuss. The method keeps the flesh incredibly moist and tender while letting the bright, aromatic flavors of fresh ginger and scallion do the heavy lifting. For anyone managing hormone balance through diet, lean protein from whole fish is a smart foundation, and steaming means you're not adding unnecessary fats or refined ingredients along the way. The sauce leans on coconut aminos instead of conventional soy sauce, keeping things lower in sodium and free from additives that can sneak into store-bought condiments. A finishing drizzle of hot coconut oil creates that dramatic sizzle you'd expect at a dim sum table, pulling all the aromatics together in one fragrant, glossy pour. Fresh cilantro adds a pop of color and brightness if you want it, but the dish is completely satisfying without it. This is the kind of clean, whole-food meal that feels indulgent while actually working hard for your body.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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