Line the bottom of an 11" round bamboo or stainless steamer with a piece of parchment paper. Set the fish in the steamer. Place the steamer over boiling water, in a wok or a pot. Cover and steam the fish for 5 minutes, or until just cooked through.
When the fish is cooked, place the oil in a skillet set over medium-high heat. Divide the fish among plates. When the oil is smoking hot, add the green onions, ginger, garlic and chili flakes and cook 15 to 20 seconds. Spoon this mixture over the fish. Drizzle the fish with the soy sauce and serve.