Steamed Cod

Prepare 3 ginger slices. Trim 2 spring onions, cut the whites into short lengths and finely shred the greens; keep separate. Check 400 g boneless skinless cod for pin bones, pat dry and divide into 2 loin portions about 2–2.5 cm thick. Prep the aromatics before the raw fish, then wash hands and tools. Heat water below the steamer rack while preparing the ingredients.

Spread all 3 ginger slices and all the spring onion whites in a heatproof deep plate. Arrange both cod portions in one layer with a little space between them. Reserve the shredded greens for Step 5; do not add sauce or oil yet. Use a 15 ml tablespoon.

Once the water boils, set the plate in the steamer and cover. Maintain steady steam over medium-high heat for about 8–10 minutes, checking from 8 minutes. Remove when the thickest center reaches 63°C (145°F), with opaque flesh that flakes easily. If needed, keep steaming and check about every minute. Keep water below the plate; do not add a fixed 2-minute rest in the steamer.

Lift the hot plate out with heatproof tools and set it down level. Spoon off the steaming juices with a clean spoon. Gently support the fish while removing the spent ginger and spring onion whites, keeping both portions intact. Use clean utensils for the cooked fish.

Drizzle 2 tbsp seasoned soy sauce around and over the cod. Place all the reserved shredded spring onion greens from Step 1 across the center of the fish. Do not turn the portions.

Heat all 1 tbsp oil in a small pan over medium-high heat until fluid and shimmering but not smoking. Turn off the heat and slowly pour it over the spring onion. The shreds should sizzle gently and release their aroma. Serve immediately; if the oil smokes, remove it from the heat and let it cool slightly before pouring.