Location: It's all about location.
|Finely shredded ginger, a splash of soy sauce, a good squeeze of lemon juice or vinegar, shallots or scallions (thinly sliced, diagonally sliced, respectively).
do you have a bamboo steamer? b/c i think bamboo steamers lend an extra flavor, but that could be my imagination. if not bamboo, then stainless steel.
Bring your water in the bottom pot to a good, hard boil (pot is covered).
Meanwhile, line your steamer with a single layer of lettuce leaves. Lay your fish on the leaves (make sure your fish is at room temp, or at least not chilled from the fridge.) Scatter your ginger, shallots or scallions, spritz with soy sauce, lemon juice over the fish and place steamer over boiling water.
Cover immediately, TURN OFF THE HEAT and leave the pot on the burner, keep covered and don't peek! The thicker the fish, the longer you leave it over the hot water; if you are squeamish and don't think it will actually cook, then turn the heat down to low and keep the water at a soft simmer; check after 10 minutes and then 5 minute intervals thereafter--you are using the steam to cook, so don't go lifting the lid every few minutes.
It is done when it flakes with a fork.
And you are right, it's better to have the fish a tad undercooked than a tad overcooked.
Let me know how that works out for you.
Fixing to re-invent myself one last time. Hopefully.
(Post may have been typed on my iPhone.)