I recreated this dish from my memory of eating steamed fish in Chinese restaurants when I was young. It’s a fairly simple dish to make and it tastes really good.
Peel the Ginger and cut it into very thin match sticks about 2” long or grate it
Slice the Scallions into thin match sticks or cut into rings
Preheat oven to 350°
Lightly coat the bottom of a glass pan with the oil
Lightly coat both sides of the fish with oil while in the pan
Pour enough Tamari or Soy Sauce over the fish in the pan to coat both sides
Place the Ginger and Scallions on top of the fish
Add a small amount of water to the bottom of the pan ( 3 - 4 Tbsps )
Cover the glass pan tightly with tin foil
Cook in the oven for 20 minutes so the Ginger is cooked through
Don’t worry it’s hard to over cook Black Cod!