Microwaved Black Cod With Scallions and Ginger

• 2 8-ounce black cod fillets, with skin or not (or use halibut, rockfish, trout, black sea bass, pomfret or sole)
• 4 1/4 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• 4 1/4-inch-thick round slices of ginger plus 1 tablespoon finely julienned ginger, for garnish
• 5 or 6 scallions, white and green parts separated and julienned
• 1 1/2 teaspoons Shaoxing or other white wine
• 3 1/2 tablespoons peanut oil

1. Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
2. In a small bowl, combine soy sauce and sesame oil; set aside.
3. Divide ginger coins and white part of scallions between the two bags.
4. Pour half the wine (3/4 teaspoon) into each bag.
5. Microwave until fish becomes opaque and flakes easily, 3 1/2 to 5 minutes in an 800-watt oven.
6. (Cooking times will vary depending on the kind of fish used and the power of the oven; for ovens over 800 watts, lower the power level accordingly.)
7. Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture.
8. Garnish with scallion greens and julienned ginger.
9. In a small pan, heat peanut oil until sizzling.
10. Drizzle the hot oil over each fillet and serve immediately.

cod fillets, soy sauce, sesame oil, ginger, scallions, white wine, peanut oil

Taken from cooking.nytimes.com/recipes/1014466 (may not work)