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Rinse the cod loins under cold water, then pat them dry with a paper towel.
Slice the ginger into thin matchsticks.
Place a shallow heatproof bowl upside down in your wok, pour enough water so it comes up halfway. Cover with a wok lid until boiling then carefully place a heatproof bowl on top.
Place the plate with the cod on top of the bowl, season both sides of the fish with ¼ tsp of white pepper and place the sliced ginger on top. Cover with a lid and steam for 7-9 minutes until the fish is cooked through.
Meanwhile, chop the spring onions into 3 equal parts and thinly slice lengthways. Thinly slice the ginger and roughly chop the coriander.
Heat the vegetable oil in a pan over low-medium heat until it starts to slightly smoke. Take it off the heat and pour over the fish, garnish with coriander and chili oil.
Serve with steamed rice and enjoy.