Bring 2-to 3-inches of water to a boil in a large pot. Working in batches as needed, season the fillets with salt and pepper, arrange them in a steamer basket, and top each with about 1/2 teaspoon of ginger. Steam until just opaque, 6 to 8 minutes.
Meanwhile, combine the peanut and sesame oils in a small saucepan over medium heat until just beginning to smoke. Remove from the heat.
To serve: Arrange the steamed fillets on individual plates or on a large platter. Toss together the garlic, red bell peppers, jalapeños, scallions, and cilantro, and divide over the top. Spoon about 1 tablespoon of the hot oil over each, followed by about 1 tablespoon of the soy sauce.