Peanut Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks stunning on the table but comes together with surprisingly little fuss, making it a perfect weeknight centerpiece or a showstopper for a dinner party. Fresh ginger and scallions are packed into the cavity and layered beneath the fish, perfuming every bite as the steam does its gentle work. The sauce is beautifully simple — coconut aminos warmed with julienned ginger, then finished with 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 and pulls the whole dish together in seconds. Because every component here is naturally free from peanuts and peanut-derived ingredients, there's no need to scrutinize labels or swap anything out — the recipe just works as written. Finished with a scatter of fine scallion strips and fresh cilantro, it's bright, savory, and deeply satisfying in the way only a well-seasoned steamed fish can be. Serve it straight from the plate with steamed rice to catch every drop of that glossy, fragrant sauce.
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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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