Ingredients:

  • 2 Cod Fillets (approx. 180–200g / 6.5–7 oz each)
  • 1 tsp (5 ml) Shaoxing Rice Wine (or dry sherry)
  • ½ tsp (3 ml) Sesame Oil
  • Pinch Fine Sea Salt
  • 1 tbsp (15g) Ginger, sliced thinly into coins (for steaming)
  • 4-inch piece (10 cm) Fresh Ginger, peeled and julienned
  • 6 Spring Onions (Scallions), white and green parts separated and julienned
  • 1 tbsp (15g) Cilantro (Coriander) leaves, roughly chopped (optional garnish)
  • 3 tbsp (45 ml) Light Soy Sauce (premium quality, low sodium preferred)
  • 1 tbsp (15 ml) Water
  • ½ tsp (3g) Granulated Sugar
  • 4 tbsp (60 ml) Neutral Oil (e.g., peanut, canola, or grapeseed oil)

Instructions:

  1. Prep the Fish: Pat the cod fillets thoroughly dry using kitchen paper. Place the fillets on the shallow, heatproof serving plate.
  2. Season Lightly: Drizzle the fish with the Shaoxing wine and sesame oil. Sprinkle with a tiny pinch of salt. Place the ginger coin slices directly under and on top of the fillets.
  3. Prepare the Steamer: Fill the wok or stockpot with about 2 inches (5 cm) of water. Bring the water to a rapid, rolling boil over high heat. Place the steamer rack inside.
  4. Combine Sauce Ingredients: In a small bowl, whisk together the light soy sauce, water, and granulated sugar. Set aside.
  5. Prep Aromatics: Julienne the 4-inch piece of fresh ginger and the green parts of the spring onions into thin matchsticks. Set aside the white parts of the spring onions.
  6. Steam the Fish: Carefully place the plate with the seasoned cod onto the steamer rack over the boiling water. Cover tightly. Steam for 8 to 12 minutes, until the cod is opaque throughout and flakes easily.
  7. Drain Excess Liquid: Once cooked, carefully remove the plate. Pour off and discard the accumulated watery, fishy liquid. Discard the steamed ginger slices.
  8. Garnish: Immediately cover the hot fish with the roughly sliced white parts of the spring onions, followed by the julienned fresh ginger matchsticks, and finally the julienned green spring onions.
  9. Heat the Oil: Pour the neutral oil (4 tbsp) into a small saucepan or ladle. Heat over high heat until the oil is shimmering and just beginning to smoke lightly (around 180°C/350°F).
  10. Dress and Sizzle: Immediately pour the prepared soy sauce mixture evenly over the fish and aromatics. Then, quickly pour the smoking hot oil directly over the mound of ginger and spring onions to create a dramatic, fragrant sizzle.
  11. Final Garnish and Serve: Add the chopped cilantro (if using). Serve immediately with the dressing spooned over the fish, alongside steamed rice and Chinese vegetables.