Start by washing and cutting the scallions into 2-inch lengths. Then, julienne the ginger into thin strips and chop the cilantro finely. Set these fragrant aromatics aside on a plate.

In a mixing bowl, combine 3 tablespoons of light soy sauce (or tamari), 1 teaspoon of salt, and 1 teaspoon of sugar. Pour in 1/4 cup of hot water and whisk until the sugar is fully dissolved.

Fill a wok or large pot with 1-2 inches of water and bring to a gentle boil over medium heat.

Rinse the fish fillet under cool water, pat it dry, and place it on a heat-proof plate.

Once the water is boiling, carefully place the plate with fish into the steamer basket or directly in the pot. Cover with a lid and let the fish steam for about 7-10 minutes.

After steaming, carefully remove the plate from the pot and drain any excess liquid. Garnish the fish with a third of the prepared scallions, ginger, and cilantro.

In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Sauté the remaining ginger and scallions until fragrant. Pour in the prepared soy sauce mixture and let it bubble for a minute.

For an extra layer of flavor, heat additional oil and pour it over the raw aromatics before serving.