Pat your white fish fillets dry with a paper towel. Sprinkle with low sodium soy sauce and grate half of the fresh ginger over the top.

Julienne the carrots into thin strips and arrange them on heatproof plates alongside the seasoned fish.

In a large pot, bring water to a rolling boil and position a steamer basket above it.

Place the plates with the fish and carrots in the steamer basket and cover. Steam for 6 to 10 minutes.

Mix the remaining ginger, sliced green onion, chopped cilantro, and red chili in a small bowl.

In a separate bowl, whisk together soy sauce, a splash of water, minced garlic, sugar, and sesame oil.

Remove the plates from the steamer and top the fish with the aromatic mixture and drizzle the prepared sauce over everything.