First Step: Prepare ingredientsThinly slice fresh ginger into fine julienne strips, finely mince garlic if using, and chop the green parts of spring onions diagonally. Rinse fish fillets under cold water and pat dry with paper towels to ensure even cooking.

Second Step: Season and wrap fishSeason both sides of the fish fillets with a small pinch of salt and pepper. Drizzle 1/2 teaspoon of cooking sake over the top side of each fillet. Lay the fish on a piece of parchment paper placed over foil, then tightly wrap to seal and trap moisture during steaming.

Third Step: Steam fishPreheat oven to 200°C (400°F), or 180°C (356°F) if using a fan oven. Bake the wrapped fish parcels for approximately 12 minutes, or until the internal temperature reaches 55°C (130°F) and the fish flakes easily when gently pressed.

Fourth Step: Prepare sizzling toppingWhile the fish rests for 3 minutes after steaming, heat neutral oil in a small pan over medium-high heat until hot but not smoking. Combine the finely sliced green onions, julienned ginger, and red chili (if using), drizzle with light soy sauce and sesame oil.

Final Step: Assemble and serveCarefully open the foil boat to form a shallow well catching natural juices. Place the aromatic ginger, onion, and chili mixture on top of the fish. Immediately pour the hot neutral oil over the toppings, creating a sizzling, fragrant effect. Serve the sizzling ginger steamed fish immediately, accompanied by steamed rice and lightly stir-fried vegetables such as bok choy or sugar snap peas for a balanced meal.