Prepare aromatics • Slice ginger thinly. • Slice green onion (separate white parts and green parts).

Prepare cod • Pat cod fillets dry. • Season lightly with salt and pepper. • Dust evenly with corn flour/starch. Shake off excess.

Make the slurry • Mix 1 cup water (or 200 ml) with 1–2 tbsp corn starch until smooth. • Set aside.

Aromatic oil (optional but recommended) • Heat a pan with a little oil. • Add half the ginger and the white parts of the green onion. • Sizzle for 1–2 minutes to infuse flavor. • Remove aromatics from the pan (so they don’t burn) and set aside.

Pan-fry the cod • In the same pan, add a bit more oil if needed. • Add cod fillets and cook about 3–4 minutes per side until golden and cooked through. • Remove cod and keep warm.

Build the sauce • In another pan (or clean the first one), add: soy sauce, MSG, and rice wine. • Heat on low for 2–3 minutes. • Slowly stir in the corn-starch slurry until sauce thickens. • Add sesame oil at the end to finish.

Finish aromatics • Add the remaining fresh ginger and green onion greens to the sauce for brightness. • Optionally return the earlier sautéed aromatics for additional flavor.

Finish aromatics • Add the remaining fresh ginger and green onion greens to the sauce for brightness. • Optionally return the earlier sautéed aromatics for additional flavor.