Pistachio Free Hong Kong Steamed Fish with Ginger & Scallion
This classic Cantonese preparation is one of the most elegant ways to cook a whole fish — the steaming method keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite. The real magic happens at the end, when a drizzle of shimmering hot coconut oil and warm coconut aminos hits the fish with a dramatic sizzle, pulling all the aromatics together into a silky, savory finish. Because the ingredient list is built entirely around fresh produce, fish, and pantry staples, there's nothing here that raises any concern about tree nut cross-contact — it's naturally free of that worry from start to finish. Coconut aminos stand in beautifully for soy sauce, delivering that deep, slightly sweet umami without any of the usual additives you'd find in bottled sauces. The technique of stuffing the cavity with ginger and scallion before steaming means the flavor works from the inside out, so every flake of fish tastes bright and aromatic rather than flat. A scatter of fresh cilantro at the end adds a pop of color and herbal freshness that makes the whole plate look genuinely restaurant-worthy. This is the kind of dish that feels impressive enough for a dinner party but is straightforward enough to pull off on a weeknight.
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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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