Tonight for dinner, I made the Asian Steamed Fish that Aaron posted. I used my frozen tilapia fillets instead of snapper. It was great!! My "I don't like fish" son ate every molecule. My family hadn't had bok choy before, so it was fun that they tried something new and enjoyed it. (I was glad to find baby bok choy at Wild Oats; Safeway didn't have it.) I loved how the recipe is layered, with so many wonderful flavors in the steaming liquid (ginger, scallions, lemon/lime peel, jalapeno), and then you use some of the steaming liquid in the sauce, which has more ginger, jalapeno and garlic in it. The bit of butter at the end made the sauce really nice. I was concerned with how strong the soy sauce flavor was in the final sauce, but I served the dish family style as the recipe suggested, and pouring all the sauce over the whole platter really was perfect and the layers of rice, bok choy and then the fish got just enough sauce and it all balanced out. Loved the bits of cooked garlic and ginger that were on top of the fish after pouring the sauce over.
It's a winner! Here's the link to the recipe in case you missed it the first time or two.
P.S. I was concerned about the jalapenos, (family tends to be wimpy about hot peppers) but I removed the ribs and seeds and so there was just a hint of heat which was really pleasant.