Ingredients:

  • 12 oz Cod Fillets (thick-cut loin)
  • 1 tsp Shaoxing Rice Wine (or Dry Sherry)
  • Pinch Salt
  • Pinch White Pepper
  • 2 inches Ginger (thinly sliced, divided)
  • 3 stalks Scallions (green parts only, cut into 3-inch lengths, for steaming)
  • 2 stalks Scallions (thinly julienned for garnish)
  • 1 Tbsp Fresh Cilantro (leaves only, optional garnish)
  • 2 Tbsp Light Soy Sauce (low sodium preferred)
  • 1 Tbsp Water or Chicken Broth
  • 1/2 tsp Sugar
  • 2 Tbsp Peanut Oil, Canola Oil, or Grapeseed Oil (for hot drizzle)

Instructions:

  1. Pat the cod fillets dry thoroughly. Season lightly with the pinch of salt, white pepper, and rice wine. Let sit for 5-10 minutes while preparing the steamer.
  2. Arrange the 3-inch lengths of scallion stalks and half of the ginger slices on a heatproof steaming plate. This lifts the fish slightly for even steaming. Place the cod fillet directly on top of the scallion and ginger bed.
  3. Fill a deep wok or pot with 1-2 inches of water and bring it to a rapid, rolling boil over high heat. Carefully set the steaming plate containing the cod onto the rack inside the wok. Cover tightly with a lid.
  4. Steam the cod over high heat for 8 to 10 minutes (depending on thickness) until the fish is opaque and flaky. While the fish steams, prepare the sauce and oil.
  5. Combine the light soy sauce, water or broth, and sugar in a small bowl. Julienne the remaining scallions for garnish and soak them briefly in ice water for crispness. Heat the 2 Tbsp of high-smoke point oil in a small saucepan until shimmering hot.
  6. Carefully remove the steamed fish and pour off the accumulated liquid from the plate. Garnish the cooked cod with the julienned scallions and cilantro. Pour the prepared sauce mixture evenly over the fish. Immediately drizzle the shimmering hot oil directly over the scallions and aromatics to create a dramatic sizzle. Serve immediately.