My father taught me this easy and traditional steamed fish recipe. You can use any firm white-fleshed fish of your choice. Serve it with rice and use the steamed sauce over it.
I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken broth for about 1-2 min when comes to boil add about 2tbs soy sause, add catfish cover with sliced mushrooms and diagonally cut green onions spoon broth over fish cover cook about 5 min. FABULOUS. SUPER EASY. LOW CAL - 21 Feb 2004 (Review from Allrecipes US | Canada)
This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called for and spread the ginger throughout the fish -- inside and out. One additional tip: make 1" vertical slices along the length of the fish (both sides) to allow the flavor to really get into the fish. Definitely making this again! - 05 Sep 2003 (Review from Allrecipes US | Canada)
Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a broth, so serve with plenty of rice or noodles. I grated the ginger root instead of sliced it, used about 1T or so. May want to add some more cabbage if there is room in the pan. Easy clean up, healthy too! - 29 Oct 2003 (Review from Allrecipes US | Canada)