Soy 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, making it a genuinely exciting weeknight option. The real trick here is the finishing move: a shimmering pour of hot coconut oil and warm coconut aminos that sizzles dramatically over the scallions and fish the moment it hits the plate. Coconut aminos stand in beautifully for traditional soy-based sauces, delivering that same savory, slightly sweet depth without any soy whatsoever — no label-reading required. Fresh ginger does double duty, tucked inside the cavity to perfume the flesh from within and julienned into the sauce for a bright, clean heat that cuts through the richness of the fish. The result is silky, flaky fish that tastes clean and vibrant, with layers of aromatic flavor that feel restaurant-worthy. A handful of fresh cilantro scattered on top at the end adds a pop of color and herbal freshness that ties everything together. This is the kind of dish that converts people who think they don't like fish — and it happens to be naturally free of soy at every single step.
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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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