Combine marinate ingredients and pour over fish fillets, toss to coat. Cover and refrigerate for 1/2
to 1 hour, no longer. Remove fish from marinade, discard marinade.
Prepare the sauce: combine ingredients (except cornstarch slurry) in a sauce pan, bring to
simmer, add enough of the cornstarch slurry to thicken. Hold at 160 degrees until needed.
Steam the fish: place fillets in a perforated pan and cook in steamer until done
Place about 1 cup of water of fish stock in a hotel pan, add a little chopped scallion and grated
ginger, top with fish fillets, bring liquid to a simmer, cover pan tightly with foil and steam on
stovetop or in oven until fish is cooked through (145 degrees internal temperature for 15 seconds).
Place fillets in serving pan, pour a little of the sauce over the fish and garnish with a few cilantro