I'm looking for a recipe for a Taiwanese-style fish. These Taiwanese restaurants that have this dish (in the USA) typically also serve tapioca drinks. The fish is so smooth and tender it had to have been steamed or poached to get to that consistency. Could have been baked, although I don't see how that would be possible without drying out the fish. The white fish is served with vegetables and covered in a sweet, translucent corn-starch sauce, I think.
I've tried copying the stuff I buy from the Taiwanese restaurants but I can't seem to get the basics down. My fish is either flavorless or just not silky-smooth enough. Any ideas on what I'm doing wrong would be really appreciated.
Oh, I forgot to mention, the fish isn't a whole fish. I suspect diced blocks (maybe 1 inch square) of fish fillets.