Chinese-Style Steamed Cod with Ginger and Soy

Set a steaming rack inside a wok and pour in 200ml of water, then add the sliced ginger and bring to a rolling boil.

Place the cod fillets on a heatproof plate, scatter with the julienned spring onion and ginger, then place on the rack, cover and steam for 8–10 minutes until just cooked through.

Mix the soy sauce, rice wine, sesame oil and sugar in a small bowl, then pour over the steamed cod.

Heat the groundnut oil in a small pan until smoking hot, carefully pour it over the spring onions and ginger on the fish — it will sizzle dramatically.

Serve immediately with steamed rice and additional soy sauce on the side.