Instructions

1. Defrost frozen fish before steaming it in the microwave so it cooks evenly.

2. Combine soy sauce or tamari with a splash of rice wine vinegar or mirin and a splash of sesame oil in a microwave-safe dish. Use just enough to come about halfway up the sides of the fish when it's placed in the liquid. Stir in minced ginger, chopped scallion and freshly cracked black pepper to taste.

3. Lay the fish in the sauce and let it marinate for about five minutes. Turn the fish over to marinate the other side for another five minutes.

4. Cover the dish with microwave-safe plastic wrap. This is the best option for holding in moisture and producing the juiciest fish possible. Wax paper is almost as effective, and is a good option if you don't have plastic wrap. Don't use paper towels to cover the dish, as they absorb too much of the moisture and result in dried-out fish.

5. Put the covered dish in the microwave and cook it on high for three to five minutes, depending on the thickness of the fish; microwave a 1-inch thick fillet for four minutes. The fish is safely cooked when its flesh is opaque all the way through at its thickest part.

6. Transfer the fish to a plate and spoon a little of the sauce over the top. Serve it over rice for a traditional Chinese-style dish. Spoon some sauce over the rice, too. Sprinkle some chopped fresh Thai basil over the top for a garnish, if you like.