Ingredients:
- Cod: 250g
- Scallions, Ginger, and Cooking Wine: To taste (or as needed)
- Salt: 1 spoonful
- Steamed Fish Soy Sauce: 2 spoonfuls
- Cooking Oil: 2 spoonfuls
Thaw the cod at room temperature.
Smash the scallion sections and shred the ginger. Mix one spoonful of cooking wine and one spoonful of salt into a bowl of water, then soak the cod in this mixture for 20 minutes.
Place a few slices of ginger at the bottom of the plate, then lay the soaked cod on top.
Place the plate in the steamer over boiling water, cover with the lid, and steam on high heat for 6–8 minutes.
Once steamed, tilt the pot slightly to let the liquid released from the fish flow naturally to the bottom of the pot; this saves you from having to remove the hot plate to drain it.
Then, remove the fish from the steamer. Sprinkle shredded scallions on top and pour the steamed fish soy sauce around the edge of the plate.
Heat the cooking oil in a wok until hot, then drizzle about two spoonfuls over the fish.
