Two six ounce portions white fish (black cod, halibut etc)
Salt and white pepper to taste
About 1” fresh ginger root, peeled and cut into very small matchstick pieces
1 green onion, sliced lengthwise into pieces about the size of the ginger
1 tablespoon coconut aminos (optional)
2 tablespoons coconut oil
Place the seasoned fish in a steamer basket set over 1” of boiling water.
Top fish with ginger root and green onions. Cover and steam until fish flakes, about 10 minutes for 1’ thick filets.
In a small, deep saucepan, heat oil until very hot.
Carefully add coconut aminos, if using. (It will spatter.)
Immediately pour oil over aromatics on fish.
Carefully remove fish to serving plates and serve immediately.