Steamed White Pomfret

Scrape off the scales with a small knife, then rinse the fish under running water.

Cut open the belly, remove the innards and gills, then rinse the inside thoroughly.

Pat the fish surface dry and set aside.

Cut ginger into thick slices and lay them flat on the steaming plate as a base for the fish.

Cut the tomato into thick slices and arrange them around the fish on the plate.

Scatter ginger julienne, minced garlic, diced chilli, and onion rings evenly over the fish.

Drizzle light soy sauce evenly over the fish and toppings.

Add oil and garlic to a cold pan, then fry on low heat until garlic just turns golden, then turn off heat immediately.

Place fish in the steamer once water is boiling and steam on high heat for about 10 minutes.

Pierce the thickest part near the head with a chopstick — if it passes through easily, the fish is done.

Spoon the collected juices from the bottom of the plate back over the fish to absorb the flavour.

Pour the fried garlic and its oil over every part of the fish and serve immediately.