Any fish fillet, steak or small whole fish can be steamed - and this is the best way to retain all the natural goodness. Add richness of flavor by using a well-flavored fish stock or dry white wine instead of plain water in the steamer, and rest the fish on a bed of herbs or seaweed.
Bring the liquid to the boil then turn the heat down to simmering point. Lay the fish in the top of the steamer, making sure they do not overlap or they will not cook evenly, place it over the liquid and cover. Steaming times vary with the size and quantity of fish: allow 5-8 minutes for fillets, 10-15 minutes for steaks and whole fish.
** Asian Online Recipes