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Thinly slice the ginger for the fish. Wash the cod loins, then pat dry and season both sides of the fish with ¼ tsp white pepper. Place on a heatproof plate with the sliced ginger.
To prepare your steaming set up, fill a wok with 3cm water and place a heatproof bowl upside down in the pan. Bring to the boil then turn the heat to low-medium, and place the heatproof plate with the cod on top of the upside-down bowl. Cover with a lid and steam for 7-9 mins until cooked through.
Meanwhile, for the spring onion ginger oil, chop the spring onions into 4cm pieces and slice lengthways, separating the whites and greens. Thinly slice the ginger and roughly chop the coriander.
Heat the vegetable oil in a separate pan set over a low-medium heat. Add the ginger and spring onion whites. Fry for just under a minute, then add the spring onion greens and coriander. Add the soy sauce and sesame oil and fry for just 30 seconds.
Reheat the rice then divide between plates.
Top the rice with the cod, then pour over the spring onion, ginger and coriander oil. Finish with a drizzle of chilli oil.