Shellfish 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 real magic happens at the end, when a drizzle of shimmering hot coconut oil and warm coconut aminos hits the fish with a dramatic sizzle, pulling all those aromatics together into a silky, savory sauce. Because the entire dish is built around a single whole white fish and a handful of clean, straightforward ingredients, there's no need to scan labels for hidden shellfish derivatives or worry about cross-contact from a complicated sauce. Coconut aminos stand in beautifully for traditional soy-based condiments, delivering that deep, slightly sweet umami without any unexpected additions. The technique itself is surprisingly approachable — if you have a wok, a steaming rack, and about fifteen minutes, you're most of the way there. Finished with bright cilantro and delicate scallion julienne, this dish looks like something you'd order at a proper dim sum restaurant, but it comes together entirely in your own kitchen.

About Fig

Fig 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 →