Steamed Ginger-Scallion Cod Fillets

1. Preheat Oven

Begin by adjusting your oven rack to the middle position and preheating it to 450 degrees. This will ensure even cooking for your fish.

2. Prepare Scallions and Ginger

Chop 6 of the scallions coarsely and slice the remaining 2 scallions thinly on the bias. For the ginger, chop a 2-inch piece coarsely and slice the remaining 1 inch into matchsticks. This prep work ensures that the flavors will be evenly distributed throughout the dish.

3. Prepare Baking Pan

Spread the chopped scallions and ginger in a 13x9-inch baking pan and sprinkle the sliced garlic over them. This layer of aromatics will infuse the cod with robust flavor as it steams.

4. Make Foil Sling

To make a foil sling, fold an 18x12-inch piece of aluminum foil lengthwise to create an 18x6-inch sling. Lightly spray the sling with vegetable oil spray and place it in the pan lengthwise. This sling will help you transfer the delicate fish without breaking it.

5. Arrange Cod Fillets

Arrange the cod fillets on the sling, placing the thinner fillets in the middle and the thicker ones at the ends to ensure even cooking.

6. Prepare Sauce

In a small bowl, whisk together the soy sauce, Chinese rice wine, toasted sesame oil, sugar, salt, and white pepper until combined.

7. Pour Sauce and Bake

Pour the sauce mixture around the cod fillets. Cover the pan tightly with foil and bake until the fish registers between 125 to 130 degrees, about 12 to 14 minutes. Steaming the fish this way keeps it moist and tender; it should be opaque and flake easily with a fork when done.

8. Transfer Cod

Carefully transfer the sling and cod to a deep platter and then slide out the sling, leaving the cod in the platter.

9. Strain Cooking Liquid

Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding the solids. Pour the strained liquid over the cod.

10. Sprinkle Scallions

Sprinkle the reserved sliced scallions over the top of the cod.

11. Heat Oil and Fry Ginger

In a small skillet, heat the vegetable oil over high heat until shimmering. Reduce the heat to low, add the reserved ginger matchsticks, and cook until the ginger begins to brown and crisp, about 20 to 30 seconds. This step adds a delightful crunch and a burst of flavor to the dish.

12. Drizzle Oil and Serve

Drizzle the hot oil and ginger over the cod, top with fresh cilantro leaves and thin stems, and serve immediately. Enjoy the harmonious blend of ginger, scallions, and perfectly steamed cod!