Heat 2 tablespoons of avocado oil in a small saucepan over medium heat until shimmering. Add finely grated ginger and chopped scallions, sautéing for 2-3 minutes until aromatic. Include sliced Fresno chili. Stir and set aside.

Pat the cod fish fillets dry and season both sides with salt and a splash of coconut aminos.

In a large pot or wok, pour water to not touch the fish and bring to a boil. Place a steamer rack inside and lay the seasoned cod on a heatproof plate. Cover with a lid.

Steam the cod for 10-12 minutes until it flakes easily with a fork and is opaque.

Remove the plate, drizzle the ginger-scallion mixture over the fish, and serve hot with steamed jasmine rice or sautéed vegetables.