Yeast Free Hong Kong Steamed Fish with Ginger & Scallion
Steamed whole fish is one of those dishes that looks impressive on the table but comes together with surprisingly little effort — just fresh aromatics, a hot wok, and good timing. The ginger and scallion stuffed inside the cavity perfume the flesh from the inside out as it steams, while the julienned scallions on top catch that final pour of sizzling hot oil and coconut aminos in the most satisfying way. That dramatic finish isn't just for show — it blooms the aromatics and pulls the whole dish together in seconds. Because the sauce is built from coconut aminos and coconut oil rather than conventional soy sauce or fermented condiments, there's no need to scrutinize labels for hidden fermentation byproducts that can sneak into standard versions of this classic. The fish itself steams clean and naturally, with no leavening agents, no vinegar, and nothing processed in sight. It's the kind of recipe that proves simple, whole ingredients can deliver restaurant-level results at home — and it's just as good for a weeknight dinner as it is for a dinner party centerpiece.
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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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