Turkey 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 Cantonese-inspired preparation is a perfect example. A whole sea bass, snapper, or tilapia is seasoned simply with sea salt, stuffed with fresh ginger and scallion, then steamed until the flesh is silky, tender, and just flaking at the bone. The real magic happens at the end, when a hot pour of coconut oil and warmed coconut aminos hits the fish tableside with a dramatic sizzle, infusing every bite with savory, aromatic depth. Because the sauce leans on coconut aminos instead of traditional soy sauce, the whole dish stays naturally free from common allergens without sacrificing any of that rich, umami-forward flavor. There are no hidden proteins or processed additives to worry about — just clean, whole ingredients doing exactly what they're supposed to do. Fresh julienned scallion and optional cilantro scattered over the top add brightness and a little color that make this look like something straight out of a dim sum restaurant. It's the kind of meal that earns serious compliments with surprisingly minimal effort.
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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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