Taiwanese Steamed Fish (Soy-Free)

Name: Taiwanese Steamed Fish (Soy-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs White fish fillets (e.g., cod, snapper); 3 slices Ginger; 3 stalks Scallions; 2 tbsp Coconut aminos; 1 tbsp Rice wine vinegar; 1 tsp Sesame oil

A delicate and flavorful Taiwanese steamed fish recipe that is completely soy-free. This method of cooking preserves the fish's natural flavors and is enhanced with ginger, scallions, and a soy-free sauce.

25m4 servings

Contains fishContains sesameSOY-free

250 cal|35g protein|5g carbs|8g fat

Ingredients

about 680 g White fish fillets (e.g., cod, snapper)
3 slices Ginger
3 stalks Scallions
2 tbsp Coconut aminos
1 tbsp Rice wine vinegar
1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place fish fillets on a heat-proof plate.
2Top with ginger slices and scallions.
3Steam the fish for 12-15 minutes, or until cooked through.
4While the fish is steaming, prepare the sauce: In a small bowl, combine coconut aminos and rice wine vinegar.
5Once the fish is cooked, discard the ginger and scallions.
6Pour the sauce over the fish and drizzle with sesame oil. Serve immediately with rice.

Substitutions

Soy sauce → Coconut aminos

Soy allergy

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.