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Famously for the Cantonese the favorite way to cook fresh fish is to simply steam the fish with ginger and spring onions, adding a splash of hot oil and fine soy sauce at the end.  Absolutely delicious with fish such as garoupa (or grouper) where the sea fresh fish meat is tender yet firm and quite flavorful on it's own.  However for fish that have a more mild taste, such as the Cod fish or the Antarctic Queen Southern Hake, steaming with additions of intensely flavored toppings will allow for wonderful permeation of the meat with additional flavors as well as creating a nice rich sauce for the fish.
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