I plan to cook it Chinese style, and I'll use Mark Bittman's recipe:
With Ginger and SoyOne could also prepare it this way:
Put a large, deep skillet over medium heat; add 2 tablespoons vegetable oil and 1 tablespoon minced ginger; cook until sizzling. Add fish, ½ cup soy sauce, 1½ cups water, ½ cup chopped scallions, ½ cup chopped cilantro and a teaspoon rice vinegar. Boil, cover and turn off heat. Fish will be done in about 10 minutes. Garnish: Chopped scallions.