Pat fish fillets dry thoroughly with paper towels. This helps ensure even cooking and better texture.

Place a few slices of ginger and some 2-inch lengths of spring onion (the white and light green parts) on the bottom of a heatproof plate or shallow steaming dish.

Carefully lay the fish fillets on top of the aromatics. Scatter the remaining ginger slices and the rest of the 2-inch spring onion lengths over the fish. This ensures full coverage and flavor infusion.

Prepare your steamer. Bring water to a rolling boil over high heat. Once boiling, place the plate with the fish into the steamer.

Steam the fish for 8-12 minutes, or until it is cooked through, opaque, and flakes easily with a fork. Cooking time will vary depending on the thickness of your fish fillets.

While the fish is steaming, heat the cooking oil in a small pan until it is shimmering and just about smoking. This hot oil will be used to release the final aromatics.

Carefully remove the steamed fish plate from the steamer. Discard the cooked ginger and spring onion used during steaming from the fish, as their flavor will have largely transferred.

Arrange the freshly julienned spring onion greens (the green parts) over the hot steamed fish. This provides a fresh, vibrant garnish and a burst of flavor.

In a small bowl, combine the light soy sauce and optional sesame oil. Drizzle this sauce evenly over the fish and fresh spring onions.

Immediately and carefully pour the hot cooking oil over the fresh spring onions and soy sauce on the fish. You should hear a satisfying sizzle, which helps to bloom the flavors of the spring onions and sauce.

Serve your Ginger & Spring Onion Steamed Fish immediately with hot steamed jasmine rice for a complete and delicious meal.