Xanthan Gum 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. The fish is nestled over fresh ginger and scallion, then steamed until the flesh is just opaque and silky — no batter, no thickeners, nothing standing between you and clean, pure flavor. That simplicity is exactly what makes it a natural fit for anyone avoiding xanthan gum, since every single component here is a whole, unprocessed ingredient with zero need for stabilizers or additives. The sauce is just coconut aminos warmed with julienned ginger, then finished with a dramatic pour of shimmering hot coconut oil that sizzles the moment it hits the fish. That sizzle does real work — it blooms the aromatics, perfumes the whole dish, and creates a glossy, savory finish that tastes like something you'd order at a proper dim sum restaurant. Sea bass, snapper, or tilapia all work beautifully here, so you can use whatever looks freshest at the market. Scatter on the cilantro, bring the whole plate to the table, and watch it disappear.

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