Preheat the oven to 400 degrees F (200 degrees C).
Place the Fish Fillet (1) on a piece of parchment paper horizontally. Drizzle Sesame Oil (1 teaspoon) over the fish, then season with Salt and Pepper (to taste).
Place Fresh Ginger (1/2 inch) over the fish.
Fold the parchment paper up over the bottom part of the fish, then fold it down to cover the top half of the fish. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.
Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.
Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. If it flakes easily, the fish is cooked; if the fish still looks translucent and resists flaking, place it back in the oven to heat it until it’s done.
While waiting for the fish to cook, prepare the sauce by combining Water (1 tablespoon), Soy Sauce (1 tablespoon), Shaoxing Cooking Wine (1 teaspoon), Sesame Oil (1 teaspoon), Granulated Sugar (1/2 teaspoon) and Ground White Pepper (1 dash).
As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.
Garnish with Fresh Cilantro Leaf (1/4 cup), Scallion (1 stalk), and Red Chili Pepper (to taste). Serve immediately.