A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.

Ingredients
For the sauce
2 tablespoons finely sliced ginger, sliced into slivers
2 cloves garlic, minced
3 tablespoons canola oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground white pepper

For the fish
1 1/2 pound or four 6-ounce sea bass or halibut fillets
2 tablespoons canola oil
1/4 cup scallions, white parts only, sliced finely on a bias
3 tablespoons cilantro leaves

Directions
For the sauce
Combine the ingredients for the sauce in a small bowl. Set aside.

For the fish
Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.
Place the fish fillets on a plate suitable for steaming and large enough to hold the fillets in a single layer. Spoon the sauce evenly over the fish fillets.
Place the plate of fish on the steaming rack, cover tightly, and steam the fish over high heat for 7-10 minutes per inch thickness of fish. Carefully remove the plate from the steamer, transfer the fillets to a warmed platter, and spoon the sauce over the fish.
To serve, heat the oil in a small pan until near smoking. Place the scallions and cilantro on top of the fish fillets and carefully drizzle the hot oil over the fish. Serve immediately.