Ingre.nts. lbs high quality white fish fillets, inch thickness see note below TB low sodium, good quality soy sauce. TB toasted Asian sesame oil. TB Asian rice cooking wine. TB fresh ginger, thinly sliced matchsticks tsp granulated sugar. tsp garlic powder..Directions. Rinse the fish under cold water and pat dry. Sprinkle with teaspoon salt and a few grinds of pepper. Remove the fish from the refrigerator. Fill a wok or large Dutch oven with inches of water bring to a boil. Heat the peanut oil in a small skillet over medium high heat..This Cantonese steamed fish is a traditional and simple dish that s often served as one of the final courses in a traditional Chinese wedding .