Assuming this is cantonese style steamed fish, its a soy sauce based sauce for extra flavor. The way I usually do it is to pour some soy sauce over the fish, layer fresh aromatics (green onion, garlic, ginger, cilantro) on the fish then heat up some oil to smoking and pour over the aromatics to release the fat soluble flavors and lightly toast some of the fresh aromatics

I think amino may be referring to the history of BMI, which is how most folks judge weight/mass, and has a long history of racist origins. There’s loads of research on it now and Aubrey Gordon’s book ”You Just Need to Lose Weight” and 19 Other Myths About Fat People summarizes some of the research very well. Here’s a recent ethics article that also sheds some light onto the subject:

https://journalofethics.ama-assn.org/article/how-use-bmi-fetishizes-white-embodiment-and-racializes-fat-phobia/2023-07