Ginger Scallion Chinese Steamed Whole Fish

Ginger Scallion Traditional Chinese Steamed Whole Fish [AIP, Paleo]

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Chinese


  • 1 whole fish, cleaned
  • 1 teaspoon salt
  • 1/2 cup scallions, chopped into thin strips (divide into 2 parts)
  • 2 Tablespoons ginger, chopped into thin strips (divide into 2 parts)
  • 1/2 cup tamari soy sauce (or use coconut aminos for AIP) (divide into 2 parts)
  • 1 Tablespoon avocado oil
  • 2 red chili peppers, sliced (optional – omit for AIP)
  • 20 Szechuan peppercorns (optional – omit for AIP)
  • 1 Tablespoon sesame oil


  1. Clean the fish (remove scales and remove insides) (or ask your fishmonger to clean it for you). You can chop off the head if you want and use it to make a fish soup. Cut slits in both sides of the fish and rub the salt into it.
  2. Place the fish on a plate and pour 1/4 cup of the tamari soy sauce (or coconut aminos) onto the fish along with half the scallions and ginger. Place water into your steamer – place the plate into the steamer when the water starts boiling.
  3. Steam for 12 minutes.
  4. Pour the avocado oil into a frying pan on high heat. Add in the Szechuan peppercorns, the chili peppers, and the rest of the ginger and scallions.
  5. Make the new sauce using the rest of the tamari soy sauce (1/4 cup) and the sesame oil.
  6. Remove the steamed fish (throw away the sauce the fish was steamed in). Pour the new sauce on the fish, top with the sautéed chili, ginger, and scallions and serve.