Sizzling ginger steamed fish

Name: Sizzling ginger steamed fish
Total time: 20 min
Ingredients: 2 x 180g/ 6 oz thinnish white fish fillet (skinless (~1.5 cm/ 2/3" thick) (Note 1)); ▢ 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry (Note 2)); ▢ Small pinch salt; ▢ Small pinch white pepper (sub black); ▢ 1/2 cup green onion (green part only, finely sliced on diagonal (Note 3)); ▢ 2 tbsp ginger (finely julienned (Note 3)); ▢ 1 tbsp large red chilli (deseeded finely julienned on diagonal, optional); 2 tsp light soy sauce (or all-purpose soy (Note 5)); ▢ 2 tsp sesame oil (toasted); ▢ 2 tbsp peanut oil (or veg, canola, grapeseed)

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Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way t

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Cooking tools:

Oven
Baking sheet
Aluminum foil
Parchment paper
Kitchen scale
Measuring spoon
Measuring cup
Cutting board
Chef's knife
Mixing bowl
Instant-read thermometer
Saucepan
Plate
Spoon
Pastry brush
Grater

Ingredients

2 x 180g/ 6 oz thinnish white fish fillet (skinless (~1.5 cm/ 2/3" thick) (Note 1))
▢ 1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry (Note 2))
▢ Small pinch salt
▢ Small pinch white pepper (sub black)
▢ 1/2 cup green onion (green part only, finely sliced on diagonal (Note 3))
▢ 2 tbsp ginger (finely julienned (Note 3))
▢ 1 tbsp large red chilli (deseeded finely julienned on diagonal, optional)
2 tsp light soy sauce (or all-purpose soy (Note 5))
▢ 2 tsp sesame oil (toasted)
▢ 2 tbsp peanut oil (or veg, canola, grapeseed)