Procedures

1. 1

   Pat the fillet of fish dry and rub with the salt. Place the fillet on a dish that can be set inside a steamer. Liberally scatter the ginger and green onion beneath, on top, and surrounding the fish.

2. 2

   Set the dish inside a bamboo steamer or a pot with a steam rack. Bring the pot of water to a boil, then place the steamer on top and steam over medium-high heat for 5 to 7 minutes, depending on the type and thickness of the fillet. The fish will be ready when the meat turns opaque and barely flakes apart.

3. 3

   Carefully remove the plate from the steamer and pour off the fat and liquid that will have pooled in the bottom of the dish. With a light hand, drizzle the soy sauce and sesame oil over the fillet. Sprinkle the plate with more fresh ginger, if desired. Serve immediately.