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Place fish fillets onto a large plate big enough to hold the fillets. Choose a plate that has some depth so that it can hold about a ½ inch of liquid because the fish will produce liquid when it is cooking. Place plate into a steamer. If you do not have a big enough steamer, you can also use a large pot and place a steam rack trivet at the bottom of the pot and place the plate on top. Pour in about 1 inch of water into the pot.
In a small bowl, whisk soy sauce, sesame oil, rice cooking wine. Pour over fish evenly. Spread garlic, ginger, and scallions over fish evenly. Close the lid on steamer/pot and bring water to a boil. Steam fish for about 10-12 minutes or until cooked.
Top fish with fresh scallions and cilantro. If you want to create the restaurant-style finish, in a small skillet add oil and bring to high heat. Once heated, add in remaining ingredients. Do a quick stir of the ingredients in the hot oil so that everything just barely gets cooked and coated in oil. Pour hot oil and ingredients immediately on top of fish right before serving.