Pat dry the portions of butterfish.
Season lightly with salt and pepper. We predominantly use white pepper in Chinese cuisine.
Cover the fish with the finely grated ginger. It will look like too much, but it’s not!
Top with sliced shiitake mushrooms.
Steam this dish for about 8 minutes in a shallow dish.
While fish is steaming, heat up the sesame oil—it should just start to smoke.
Remove from steam, top with chopped cilantro and scallions.
Drizzle with soy sauce and sizzle with the smoking hot sesame oil.
The greens will wilt and the toasted sesame aroma is amazing.
Serve with steamed rice and garlic fried baby bok choy.