Begin by placing your fish fillets on a shallow plate. Generously massage each fillet with toasted sesame oil, ensuring an even coating, then sprinkle salt and black pepper over both sides. Allow the fish to rest for about 5 minutes.

While the fish rests, julienne fresh ginger, scallions, onion, and carrot into thin strips for flavor and presentation. Mince garlic and shallots finely.

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the minced shallots and garlic, sautéing for about 2-3 minutes until they become fragrant and golden. Stir in the julienned ginger and soy sauce, then let the mixture simmer gently for an additional minute.

Lay the prepared fish fillets in a steamer basket, then top them with the sliced ginger, onion, and carrot. Cover the steamer with foil and place it over a pot of simmering water. Steam for 8-9 minutes until the fish is opaque and flakes easily with a fork.

Carefully remove the foil from your steamer, then pour the fragrant sauce over the cooked fish. Sprinkle the fresh scallions on top. Cover again and steam for an additional 4-6 minutes.

Once fully cooked, transfer the steamed fish to a serving plate. Serve hot alongside jasmine rice, garnished with remaining scallions or fresh cilantro.