Seeds 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 gentle steam keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite. The finishing move is the real showstopper: hot coconut oil and warm coconut aminos poured tableside, sizzling dramatically over the fish and aromatics the moment they hit the plate. Coconut aminos stand in beautifully for soy sauce here, delivering that same savory depth without any of the usual concerns around hidden additives or seed-derived ingredients. Every component in this dish is naturally clean and straightforward — fresh fish, ginger, scallion, coconut oil, and a handful of herbs — so there's no label-reading required. It's the kind of recipe that looks and tastes like something you'd order at a dim sum restaurant, but comes together in your own kitchen with minimal fuss. Serve it immediately straight from the plate, with steamed rice to soak up every last drop of that glossy, fragrant sauce.
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!