My Dad's way of cooking fish:
Chop a chunk of scaled fish (w/ bone is better ) and lay sliced ginger over the top (cut away the skin of ginger and slice 1/8" thick - spaced it 2" inches apart) and steam in for 15-20 mins depending on thickness. Flake fish w/ fork to check if done - should come off bone if its cooked. Set fish aside - drain half liquids away.
Heat up ~1/4 cup of oil and add a few cloves of crushed garlic. Oil should be SMOKING but don't turn the garlice black or it will be bitter. Pour over fish and add some soy sauce over the top.
Serve w/ some plain white rice. Spoon out some fish juice over meat and rice.
Simple & fast. Works with ANY fish. You can do it w/out the bone if you prefer. We do whole fish this way as well (sea bass, cod, flounder, talapia and even bluefish).
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