Sesame 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 every bit of that classic Cantonese magic. Fresh ginger and scallions perfume the fish from the inside out as it steams, keeping the flesh incredibly moist and delicate. The sauce is where things get exciting — coconut aminos bring that deep, savory punch you'd expect from a traditional soy-based finish, and the hot coconut oil poured over at the end creates that signature sizzle that wakes up every aromatic on the plate. For anyone navigating sesame allergies, this recipe is a genuine find, since so many Asian-inspired sauces and finishing oils default to sesame without a second thought. Here, every ingredient is intentional and the swap is seamless — you'd never feel like something was missing. Serve it straight from the plate the moment that oil hits, because the sizzle is half the experience.
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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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