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In a wide pot with a tight-fitting lid, set up a steamer rack. Place a heat safe plate onto the rack. (See note above if you don't have a steamer for other suitable modifications!) Add 2 inches of water to pot and bring to a steaming simmer over medium heat.
Meanwhile, prep your ingredients. Cut scallions into 2-inch segments, then vertically slice into thin matchsticks. Peel ginger and slice into small matchsticks. Roughly chop cilantro into 2-inch pieces.
Combine soy sauce and water in a small bowl. Set aside.
Once pot is steaming, place Pacific cod fillets onto plate and close lid. Set timer for 6 minutes. Cod is medium-done when opaque throughout and fillet flakes easily, or when internal temperature reads 130F on an instant read thermometer inserted into the thickest part of the fillet. If not quite done, allow to cook for another minute before checking on doneness again. Transfer to serving plate, draining any liquid that accumulates. Top fillets with ⅓ of scallions, ⅓ of ginger, and all of the cilantro.
Heat up a medium pan over medium, then add oil. Once oil has begun to shimmer, add remaining scallions and ginger. Stir constantly for a minute.
Once ginger just begins to turn golden, carefully pour in soy-water mixture, stirring quickly to combine. Mixture will be inclined to splatter since you're adding a water-based liquid to hot oil, so you can keep a lid nearby to cover the pan until the bubbling dies down. Continue to stir for about a minute, or until reduced by half.
While still sizzling hot, carefully drizzle contents of pan over Pacific cod fillets. Serve immediately, with a side of steamed rice and your favorite veggies.