Steamed whole fish is one of those dishes that looks impossibly elegant but comes together with very little fuss, and this version delivers every bit of that fragrant, restaurant-quality payoff at home. Fresh ginger and scallions perfume the fish from the inside out as it steams, keeping the flesh incredibly moist and tender. The sauce is built from coconut aminos and a hit of fresh ginger warmed together, then finished with a pour of shimmering hot coconut oil that sizzles dramatically the moment it hits the fish — it's a genuinely exciting moment at the table. Because every component here is naturally grain-free, there's no need to scrutinize labels or swap out anything to keep this meal free from rye or other grains. Sea bass, snapper, or tilapia all work beautifully, so you can go with whatever looks freshest at the market. A scatter of julienned scallions and fresh cilantro over the top adds color and a bright finish that makes the whole plate sing. This is the kind of weeknight dinner that feels like a special occasion without requiring one.
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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.
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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