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Begin by preparing the Napa cabbage, either by tearing the leaves into smaller pieces or cutting them into bite-sized chunks.
Using a spoon, layer the soft tofu on top of the Napa cabbage.
Place the white fish on top of the tofu; you can choose from cod, flounder, or bass based on your preference.
In a separate bowl, combine the sauce ingredients: two tablespoons of soy sauce, one tablespoon of oyster sauce, and minced garlic to taste. If desired, add chili crisp for extra flavor.
Add a bit of water to the sauce to thin it out.
Pour the sauce over the layered ingredients in the pot.
Steam the dish on low heat for about eight to nine minutes.
Before serving, add some chilies on top for an added kick.