Heat the oven to 450°. Rub 1 tablespoon of the tamari into each piece of cod and set aside.

In a pan, bring the water to a boil then turn off the heat. Add the bonito flakes, tea, lime leaves and the remaining tamari.

Infuse for 3 minutes, then strain the broth into a clean baking dish—discarding the solids.

Put the cod into the warm broth, place in the oven and bake for 8 to 10 minutes per each inch of thickness.

Serve the fish hot over steamed Napa cabbage or any steamed green vegetable and top with the cilantro and scallions.