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I think it's just the popularity of the dish. I have had steamed fish in two Chinese restaurants here in Atlanta but both were specifically "real" Chinese food rather than the usual westernized fare. 

I've also made steamed fish once. You definitely need to use only very fresh fish - frozen fish doesn't have a good texture. Don't use a pressure cooker, that would probably make the delicate flesh disintegrate. I used a veggie steamer (something like [this](www.amazon.com/OLIKER-Vegetable-Stainless-Adjustable-Expandable/dp/B08F3DC7QX)) in a pan and it came out very well. 

The main thing is to not have the fish too thick or it will not cook inside, and to not cook it too long or it will fall apart.