Steamed Tilapia with Ginger, Scallions, and Onions

Steaming a whole fish is a way to appreciate a perfect, fresh, and beautiful fish; you are not hiding anything by covering it with a glaze or by pan-frying it in a sauce. For this recipe, the fish can be prepared without the bones, but the cavity needs to be filled with herbs and skewered closed so that the shape is maintained. This recipe is an ideal way to cook a variety of fish; I have enjoyed it with halibut, king mackerel, and sea bass.