Begin by patting the white fish fillets dry with a paper towel and sprinkle with soy sauce and half of the ginger. Let marinate for 5 minutes.

While the fish marinates, julienne the carrot and place it alongside the fish on heatproof plates.

Fill a large pot with water or broth, bring to a boil, then reduce to a simmer.

Carefully place the plates into the steamer basket and steam for 6–10 minutes until cooked through.

In a bowl, mix together remaining ginger, green onion whites, cilantro, and optional chili for topping.

In another bowl, whisk soy sauce, water or broth, remaining ginger, garlic, sugar, and sesame oil for the drizzle.

After steaming, top the fillets with the ginger-green onion mixture and drizzle with the ginger-soy mixture. Serve immediately.