Taiwanese Steamed Fish (Soy-Free)
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.
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
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.
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