This recipe best captures the simplicity of steaming fish. Can be a fish fillet or fish steak, not whole fish is required.

http://www.saveur.com/article/Food/Chinese-Steamed-Fish-with-Scallions

For above recipe, I would reduce soy sauce and oil each by 20% or more. You don't need a bamboo steamer. Just a flat round glass pie dish or stainless dish with sides. Put in pan of water, water about 1 inch high or less in pot. And turn on water, when water boils, turn down to medium and let fish steam. Check occasionally and add water if steaming water around dish is gettin' low.
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