Heat up the wok with cooking oil. Mix the oyster sauce and light soy in a bowl and spoon over the fillets, Put the sliced ginger and some spring onion over the fillet (see picture). Toman dish is very nutritious and I love to steam it to retain the moist and juiciness and of course the precious fish essence. Slice garlic cloves into thin slices, fry them in hot oil until golden brown. Due to time constraint, I decided to use my pressure cooker instead. 2. Spread ginger strips onto bottom of plate or bowl for steaming. Cover with clip wrap and set on auto steam fish mode if using microwave. We use toman fish slices, which are low in fat and sodium. Thank you for dropping by Luxury Haven and taking the time to let me know your thoughts :). The fish is so fresh that I tried to eat it raw, just like shasimi. It just happens at times :