Microwaved Black Cod With Scallions and Ginger

2 8-ounce black cod fillets, with skin or not (or use halibut, rockfish, trout, black sea bass, pomfret or sole)
4 ¼ teaspoons soy sauce
¼ teaspoon sesame oil
4 1/4-inch-thick round slices of ginger plus 1 tablespoon finely julienned ginger, for garnish
5 or 6 scallions, white and green parts separated and julienned
1 ½ teaspoons Shaoxing or other white wine
3 ½ tablespoons peanut oil

Nutritional Information
- Nutritional analysis per serving (4 servings)
  200 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 20 grams protein; 52 milligrams cholesterol; 436 milligrams sodium

4 servings

Place each fillet in a separate microwave-safe zip-top bag, then place the bags skin (or skinned) side down next to each other on a microwave-safe plate.
In a small bowl, combine soy sauce and sesame oil; set aside. Divide ginger coins and white part of scallions between the two bags. Pour half the wine (3/4 teaspoon) into each bag. Microwave until fish becomes opaque and flakes easily, 3 1/2 to 5 minutes in an 800-watt oven. (Cooking times will vary depending on the kind of fish used and the power of the oven; for ovens over 800 watts, lower the power level accordingly.)
Transfer each fillet to a warm serving plate and drizzle each with half of the soy sauce mixture. Garnish with scallion greens and julienned ginger. In a small pan, heat peanut oil until sizzling. Drizzle the hot oil over each fillet and serve immediately.

15 minutes