Read the recipe and gather everything. Pat the cod fillets dry with paper towels—this encourages the ginger–soy dressing to cling to the fish and prevents steaming water from diluting flavors. Season both sides lightly with kosher salt and a few grinds of black pepper.

Prepare the rice so it’s hot and ready when the fish finishes: if using pre-cooked jasmine rice, reheat gently on the stovetop with a splash (1–2 tsp) water in a covered small saucepan over low heat for 3–4 minutes, fluffing occasionally; if using quick-cook (dry) jasmine rice, follow package directions (typically 1 cup rice to 1¼–1½ cups water; simmer 10–12 minutes). Keeping the rice hot ensures the dish is served warm and prevents the fish from overcooking while waiting.

Build the ginger–soy dressing: in a small bowl combine 2 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil and the 2 tsp freshly grated ginger. Taste and adjust—the soy supplies umami and salt, the vinegar brightens the sauce, sesame oil adds a nutty back note, and ginger gives aromatic lift. Reserve about 1 tsp of sliced scallion to finish; mix the rest into the dressing.

Arrange the fish and vegetables for steaming: choose a shallow heatproof plate that fits your steamer or a bamboo steamer basket. Layer the carrot ribbons and sliced bok choy on the plate first—they act as a bed that keeps the fish elevated from pooled liquid and add flavor. Place the cod fillets on top, then scatter the halved sugar snap peas around the fish (they cook quickly and will stay bright and crisp). Spoon the ginger–soy dressing evenly over the fillets so the surface is lightly coated—this both seasons the fish and creates a fragrant steaming liquid.

Steam the fish: bring 1–2 inches of water to a simmer in a wok, large sauté pan with steamer rack, or a dedicated steamer. The water should be at a gentle boil before you add the fish—adding cold water will lengthen cook time and can over-steam the fish. Place the plate in the steamer, cover tightly, and steam for 6–8 minutes for 5–6 oz fillets (about 140 g) — for our 10 oz divided into two portions this timing is the same. Steaming time depends on thickness: the fish is done when it flakes easily with a fork and is opaque throughout. Steam the vegetables with the fish so they finish at the same time and retain color and crunch.

While the fish steams, toast the sesame seeds and finish scallions: in a small dry skillet over medium heat, toast 1 tsp sesame seeds, shaking the pan, until fragrant and lightly golden (30–60 seconds)—this magnifies their nuttiness. Slice the reserved scallion tip for garnish. Toasting seeds just before serving preserves aroma.

Check doneness and rest briefly: remove the steamer lid carefully (tilt it so steam escapes away from you). Check the thickest part of the fish—if it flakes and is uniformly opaque, it’s ready. Let the fish rest covered for 1 minute; this allows residual heat to complete cooking and the juices to redistribute without overcooking the exterior.

Assemble each bowl: divide the hot jasmine rice between two shallow bowls. Using a spatula, lift a fillet onto each bed of rice, arrange some steamed sugar snap peas and bok choy alongside, and spoon any accumulated juices from the steaming plate over the fish and rice—those juices are intensely flavored and should not be wasted. Top with reserved sliced scallion, chopped cilantro, toasted sesame seeds and a squeeze of lime. Finish with a pinch of crushed red pepper flakes for heat if desired.

Taste and adjust: after the lime squeeze, taste a small spoonful and add more soy or a tiny pinch of salt if needed—remember light soy is quite salty, so adjust conservatively. Serve immediately so the textures (flaky fish, warm rice, crisp vegetables) are at their best.