1. Bring 1 inch of water to a boil in a small and steam the fish for 8 to 12 minutes, de-covered roasting pan.
2. Place the fish on a heatproof platter and set on a rack or metal trivet. Sprinkle the fish with the salt and pepper, and scatter the seal-lions, cilantro, and ginger over them.
3. Place the rack and platter in the roasting pan. Cover the roasting pan tightly with foil depending on their thickness, or until they just flake when tested with a fork.
4. Just before serving, in small saucepan, warm the olive oil over low heat. Drizzle the oil over the steamed fish.