Steamed Fish with Ginger and Scallion

Pat cod dry, season lightly with salt and shaoxing wine, and lay on a heatproof plate with half of ginger on top.

Steam plated fish over boiling water with the lid on until the fish is opaque and flakes easily. Pour off any liquid on the plate.

Discard the cooked ginger. Top steamed fish with the remaining ginger and scallion.

Heat vegetable oil until very hot and shimmering, then pour it over the scallion and ginger so it sizzles.

Mix soy sauce with water, pour around sizzled fish and serve right away with rice.