Paleo Oriental Steamed Fish
Experience the perfect balance of flavor and nutrition with this Paleo Oriental Steamed Fish recipe—an elegant dish that highlights fresh, whole fish paired with vibrant Asian-inspired ingredients. This gluten-free and soy-free creation features tender sea bass or snapper seasoned with sea salt, black pepper, and aromatic ginger, then delicately steamed to preserve its natural sweetness. A zesty lime and coconut aminos dressing adds a tangy umami kick, while the finishing touch of sizzling sesame oil elevates the dish with irresistible fragrance. Garnished with fresh cilantro and green onions, this recipe is quick to prepare, ready in just 35 minutes from start to finish, and ideal for serving two. Perfect for health-conscious foodies and paleo enthusiasts, it’s a light yet flavorful option that’s sure to impress!
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Recipe Information
Ingredients
- 1 (about 1-1.5 pounds) fresh whole fish (such as sea bass or snapper)
- 1 2-inch piece fresh ginger
- 4 stalks green onions
- 1 tablespoon coconut aminos
- 1 lime
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 teaspoon sesame oil
Instructions
Clean the fish and pat it dry with paper towels. Make three diagonal cuts on each side of the fish to help with even cooking.
Peel and slice the ginger into thin matchsticks. Thinly slice the green onions on a diagonal, separating the white and green parts.
Place a large piece of parchment paper in a steamer basket or on a heat-safe plate that fits inside your steamer setup. Lay the fish on top.
Rub the fish with sea salt and black pepper, making sure to get some seasoning into the cuts.
Scatter half of the ginger matchsticks and the white parts of the green onions on top of and inside the fish.
Set up your steamer over boiling water, making sure that the water does not touch the fish. Cover and steam the fish for about 15-20 minutes, or until the flesh is opaque and easily flakes with a fork.
While the fish is steaming, juice the lime and mix it with coconut aminos in a small bowl.
Once the fish is cooked, carefully remove it from the steamer and transfer it to a serving platter.
Drizzle the coconut aminos mixture over the fish, then top with the remaining ginger, green parts of the green onions, and fresh cilantro.
Heat the sesame oil in a small pan until it is hot, then drizzle it over the fish to create a sizzling effect.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
