Haddock, red snapper, halibut, and sea bass can be substituted for the cod as long as the fillets are about 1 inch thick. If the fillets are uneven, fold the thinner ends under when placing the fillets in the pan. This recipe works best in a metal baking pan; if using a glass baking dish, add 5 minutes to the cooking time. To ensure that the fish doesn't overcook, remove it from the oven when it registers 125 to 130 degrees; it will continue to cook as it is plated. Serve with steamed rice and vegetables.
Total time: 1 hour
1. Adjust oven rack to middle position and heat oven to 450 degrees. Chop 3 scallions coarse and spread evenly in 8-inch square baking pan. Slice remaining scallion thin on bias and set aside. Quarter ginger lengthwise. Chop three-quarters of ginger coarse and spread in pan with chopped scallions. Slice remaining ginger into matchsticks and set aside. Sprinkle garlic over scallions and ginger in pan.
2. Fold 12 by 12-inch piece of aluminum foil lengthwise to create 12 by 6-inch sling and spray lightly with vegetable oil spray. Place sling in pan, with extra foil hanging over ends of pan. Arrange cod on sling.
3. Whisk soy sauce, rice wine, sesame oil, sugar, salt, and white pepper in small bowl until combined. Pour around cod. Cover pan tightly with foil and bake until fish registers 125 to 130 degrees, 12 to 14 minutes.
4. Grasping sling at both ends, carefully transfer sling and cod to deep platter. Place spatula at 1 end of fillets to hold in place and carefully slide out sling from under cod. Strain cooking liquid through fine-mesh strainer set over bowl, pressing on solids to extract liquid; discard solids. Pour strained liquid over cod. Sprinkle reserved scallion over cod. Heat vegetable oil in small skillet over high heat until shimmering. Reduce heat to low, add reserved ginger, and cook, stirring, until ginger begins to brown and crisp, 20 to 30 seconds. Drizzle oil and ginger over cod (oil will crackle). Top with cilantro and serve.