This recipe is like halfway between steamed and fried fish. The fillets are steamed and then soy sauce and hot oil are poured over them just before serving.
This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess. - 12 Sep 2009 (Review from Allrecipes USA and Canada)
This was my most successful fish dish ever. And I tried it for the first time with company, who raved. I didn't have a steamer large enough to handle servings for 6. So, I improvised with a large, deep frying pan with 3" water, an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water, and covering all with a lid. This worked pretty well. Fish was very tasty and juicy. - 10 Aug 2008 (Review from Allrecipes USA and Canada)
This definitely tasted authentic to me. Very easy to make, and nice flavours. I don't have a bamboo steamer (or any other kind of steamer) so here is what I did- I filled the bottom of a large pot with water, then put a bowl in the water. Then I placed the plate with fish on it on the bowl (about 3cm above the water level) and put the lid on the pot. There you have it, the easiest home made steamer. - 21 May 2010 (Review from Allrecipes USA and Canada)