Ginger White Fish & Cabbage

Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.

Meanwhile, whisk soy sauce, rice wine and sugar in a small bowl.

Heat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.

Transfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds

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