Pecan Free Hong Kong Steamed Fish with Ginger & Scallion
This classic Cantonese preparation is one of the most elegant ways to cook a whole fish, and it comes together with a handful of fresh, clean ingredients that let the seafood truly shine. The fish is seasoned simply with sea salt, then nestled over ginger matchsticks and scallion lengths before being steamed until the flesh is perfectly opaque and tender. A warm sauce of coconut aminos and julienned ginger gets finished with a pour of shimmering hot coconut oil that sizzles dramatically the moment it hits the fish — that sizzle is the whole show. Tree nut concerns are completely off the table here, since every component is naturally free of them, with no swaps or substitutions needed. The coconut aminos bring a savory, slightly sweet depth that works beautifully in place of traditional soy sauce, so the dish stays bright and clean-tasting. Fresh cilantro scattered over the top adds a herby lift, though it's entirely optional if you're cooking for a crowd with mixed opinions. This is the kind of weeknight centerpiece that looks like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!