Rice Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with very little fuss, and this version delivers serious restaurant-level flavor right from your own kitchen. The fish is seasoned simply with sea salt and layered over fresh ginger and scallion before steaming, letting the aromatics perfume every bite from the inside out. Coconut aminos stand in for traditional soy sauce in the finishing sauce, which means the entire dish is naturally free from grains and works beautifully without any rice-based ingredients sneaking in through condiments or marinades. The real magic happens at the end when shimmering hot coconut oil is poured over the scallion-draped fish — that dramatic sizzle blooms the aromatics instantly and creates a glossy, fragrant sauce that coats the delicate flesh. Whether you use sea bass, snapper, or tilapia, the steaming method keeps the fish incredibly moist and tender without any breading, batter, or starchy thickeners. A handful of fresh cilantro on top is optional but adds a bright, herby finish that pulls the whole plate together. This is the kind of clean, vibrant cooking that proves simple ingredients and good technique are all you really need.
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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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