Seed Oil Free Hong Kong Steamed Fish with Ginger & Scallion
Steaming a whole fish is one of the most elegant techniques in Chinese home cooking, and this Cantonese-style preparation delivers incredibly tender, flavorful results with almost no effort. The flesh stays silky and moist from the steam, perfumed from the inside out by ginger and scallion tucked right into the cavity. What makes this version work so well for anyone avoiding industrial seed oils is the finishing sauce — instead of the usual neutral vegetable or canola oil, coconut oil is heated until shimmering and poured sizzling over the fish alongside warm coconut aminos, creating that dramatic tableside sizzle without a drop of refined oil in sight. Coconut aminos step in for soy sauce here too, keeping the whole dish clean and simple while still delivering that savory, slightly sweet depth you expect from a classic Hong Kong-style steamed fish. Fresh julienned scallions and optional cilantro scattered on top add brightness and a little color that makes the finished plate look genuinely restaurant-worthy. This is the kind of dish that feels special enough for a dinner party but is straightforward enough to pull off on a weeknight — just make sure you serve it immediately so you catch that gorgeous sizzle at its peak.
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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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