Pat fish dry with a paper towel.

Salt gently.

Fill a small pot 3/4 full of water and boil.

-When water begins to boil, place fish in a bamboo steamer basket (I like this one), cover with lid and place basket atop the pot of water.

It helps to spray or rub the steamer basket with oil where you'll place the fish to prevent the fish from sticking.

-Turn heat off and allow fish to steam for 5 minutes.

You'll know the fish is done when you can see it starting to flake at the edges.

-In a small saucepan, heat the coconut oil over high heat until it begins to pop in the pan.

-Pour the hot oil directly onto the ginger and scallions on top of the fish, a tiny bit at a time.

You'll hear small pops as the extremely hot oil cooks the aromatics.

-Pour soy sauce onto the plate so it creates a pool around the fish.

Serve and enjoy.