1Score skin of each fish fillet at 2 cm intervals, to 0.5 cm depth. Arrange on paper in steamer basket, skin side up.
2Place steamer over a large wok or saucepan of simmering water. Spoon combined soy, honey and sesame oil over fish pieces. Steam 10 to 12 mins, until opaque and flesh flakes easily with a fork.
3In a wok, heat peanut oil and extra sesame oil on high. Stir-fry ginger, chilli and garlic 1 to 2 mins. Remove from heat and toss onions through. Spoon over fish and serve with lemon.