The dish should be small or narrow enough to allow some steam to rise from the bottom of the steamer or colander.
Place the steamer inside your wok OR over a large frying pan or pot if you don't have a wok.
Make sure there is 1-2 inches of water in the bottom of the wok, pan, or pot for steaming. You will also need a lid to cover the steamer or colander (a lid that is slightly "bubbled" is good, allowing more steam to circulate inside and around the fish).
