Ingredients:

  • 1 lb cod fillets (lean, skinless)
  • 2 tbsp Shaoxing wine
  • 1/2 tsp white pepper
  • 2-inch piece of fresh ginger, julienned
  • 2 stalks spring onion, sliced into 2-inch lengths
  • 3 tbsp light soy sauce
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1/2 tsp granulated sugar
  • 2 tbsp neutral oil
  • 2 stalks spring onion, finely shredded
  • 1 tbsp fresh ginger, minced

Instructions:

  1. Lay the cod fillets on a heat-safe plate. Rub the fillets with Shaoxing wine and white pepper.
  2. Scatter half of the julienned ginger and spring onion lengths underneath the fish and the remaining half on top.
  3. Place the plate inside a steamer over rapidly boiling water, cover tightly, and steam for 8–10 minutes until the flesh is opaque and flakes easily.
  4. Carefully remove the plate from the steamer and pour off the excess cloudy fish water from the plate.
  5. Arrange finely shredded scallions and minced ginger on top of the cooked fish.
  6. Heat neutral oil in a small skillet until it just begins to smoke, then pour the hot oil directly over the aromatics.
  7. Immediately drizzle the prepared mixture of soy sauce, water, sesame oil, and sugar around the edges of the fish.