One of my favorites is Mandy Lee’s The Art of Escapism Cooking

I think there’s maybe a bit more complexity to the recipes and some require like various set up spice blends or sauces or what have you but the recipes are a lot of fun. There’s a really fun fusion and play element to her recipes and if you like Szechuan food, you’ll get a lot of those flavor profiles.

Assuming this is cantonese style steamed fish, its a soy sauce based sauce for extra flavor. The way I usually do it is to pour some soy sauce over the fish, layer fresh aromatics (green onion, garlic, ginger, cilantro) on the fish then heat up some oil to smoking and pour over the aromatics to release the fat soluble flavors and lightly toast some of the fresh aromatics