Sizzling ginger steamed fish

Bahan-bahan (2 porsi)

• 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 (Note 4))
• 2 tsp light soy sauce (, or all-purpose soy (Note 5))
• 2 tsp sesame oil (, toasted)
• 2 tbsp peanut oil ((or veg, canola, grapeseed))