Pat fish dry with paper towel. Brush olive oil on fillets and season with sea salt and freshly ground black pepper.
Add fish stock and white wine. Add spring onions, ginger, orange segments, orange zest, and orange juice. Place steamer rack in bottom of pressure cooker. Place fish on rack.
Close and lock lid, set pressure cooker to "fish", adjust time to 7 minutes, and press "start/stop".
When done, quick release and make sure all pressure is released before opening lid.
Carefully open lid. Remove steamer rack with fish. Check seasoning of sauce and add salt and pepper if needed. Serve fish with a green salad on side. Use remaining sauce in pot as a dressing for the salad.
