Thaw fish, if frozen. Cut into 4 portions; set aside. Using a vegetable peeler, cut the carrots into long thin ribbons (you should have about 1 cup). In a 12-inch skillet combine the carrot ribbons, cabbage, water, lemon juice, 1/4 teaspoon of the salt, and the pepper.
Season fish with remaining salt. In a small bowl stir together the chile oil, ginger, and garlic; spread over fish. Place fish on top of vegetable mixture in skillet.
Bring skillet mixture just to boiling; reduce heat. Cover and simmer for 9 to 12 minutes or until fish flakes easily when tested with a fork. To serve, transfer fish and vegetable mixture to 4 serving plates. Serve immediately. Makes 4 servings.