My picture does this dish from Epicurious no justice. This sauce is amazing! Use it on any white fish or even baked tofu. Steaming is a superb way to end up with ultra-moist fish. Incredibly easy, you’ll have a restaurant quality dish on the table in twenty minutes with little effort. Be sure to use fresh ginger and not powdered. Squeamish about using a whole fish? The head and tail can be removed before cooking. If a whole fish is not available, baking any white fish in foil (be sure to drain off the liquid after) and topping it with the sauce will work , too.