For some reason (Foodies will probably concur) I think this kind of thing is fun. Breaks up the old cooking ruts. Get a bunch of leaves, wrap up some fish with seasoning, and steam. Those Asian bamboo steamers are great and come with several levels, so you can do lots or just other stuff at the same time.
Cut the banana leaf into two sections, about 10x12" or so each, set the fish on top (I used Ono, also known as Wahoo) then brushed the fillets with macadamia oil (olive would be fine), and patted on the seasoning. Both sides.
Laid a pandan leaf, folded in half on top, then rolled it up and tied with another pandan leaf. Or you could use cooking twine. Hopefully, by this time your rice has almost finished cooking.
I had some tabbouleh left from the day before and got that out.
Now you get water boiling in the bottom of your wok, set the steamer on top with the lid on and let it steam about 5 minutes.