(1) GARLIC TOPPING: Saute in olive oil 1 mid size garlic head (minced) until golden brown. Set aside.
(2) SAUCE: Heat 1/4 c soy sauce (preferrably kikoman) , 1/4 c water, tbsp sugar and 1 tsp grated ginger in skillet until well mixed. Set aside.
(3) FISH: Steam 1/2 kilo Cream Dory Fillet (fresh or frozen) or any white fish with ginger sticks (arranged in heat resistant plate) for about 20 mins. Pour off accumulated water. Remove ginger sticks.
(4) Pour sauce over fish, top with garlic (including oil) and onion leaves cut diagonally.