Remove the fish from the steamer. Place on a serving platter (or simply keep it in the cassarole/baking dish, if desired). Warm the oil very slightly and then pour over the fish. Now surround fish with remaining sauce. Sprinkle with sprigs of fresh coriander and spring onion, and serve with plenty of Thai jasmine rice
. For those who like it hot, Thai chili sauce may be served on the side. Enjoy!