Asian Steamed Cod with Ginger & Scallions

Cantonese cuisine is one of the Eight Great Traditions of Chinese Cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China. Until the late 20th century, most Chinese restaurants served largely Cantonese dishes also known as Yue cuisine. Here is an easy recipe which requires very few ingredients and can also be prepared in a few minutes. You can use many types of fish, such as Sea Bass, Cod or even Haddock.
Using simple ingredients, the combination never cease to impress and delight our guests.

INGREDIENTS
Serve 4
4 Cod fillets
1 – 2cm Ginger cut in thin strips / Julienne
2 Scallions finely cut in strips
Chili pepper finely chopped (optional)

Sauce
1/4 Cup vegetable oil
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil

PREPARATION
Cut the ginger, chilli pepper and the scallions and set aside
Place the fish fillets on a plate and in a Chinese bamboo basket or over a steam rack. Salt and Pepper each fillet and simply add a few ginger strips and chilli pepper slices over each one.
Place the basket over water and bring to a boil. Steam for about 5-6 minutes,
In the meantime, in a separate pan, pour the vegetable, sesame oils and soy sauce and heat up. When it feels very hot, when the fish is cooked through, remove the juice from the fish and pour the sauce over each fillet. It will sizzle and bubble in contact with the fish.
Add the scallion slices and serve with steamed rice.