Steamed Fish with Ginger and Scallions (Paleo)
A simple and healthy Taiwanese dish featuring steamed fish with a flavorful ginger and scallion sauce. Perfect for a light yet satisfying paleo dinner.
Ingredients
- about 680 g White Fish Fillets
- 7.62 cm Ginger
- 4 Green Onions
- 3 tablespoons Coconut Aminos
- 1 tablespoon Sesame Oil
- 1 tablespoon Avocado Oil
- 1 teaspoon Rice Vinegar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place fish fillets on a heat-proof plate or in a steamer basket.
- 2Top with ginger and most of the green onions (reserve some for garnish).
- 3Steam over high heat for 8-12 minutes, or until fish is cooked through and flakes easily with a fork.
- 4While fish is steaming, prepare the sauce by mixing coconut aminos, sesame oil, avocado oil, and rice vinegar in a small bowl.
- 5Once the fish is cooked, pour the sauce over the fish.
- 6Garnish with remaining green onions and serve immediately.
Substitutions
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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