Steamed White Pomfret with Tomatoes and Preserved Olives

Ingredients

Instructions

1. 1

   Prepare the fish: Pat the white pomfret dry with paper towels. Make a few diagonal slits on both sides of the fish. Place ginger juliennes inside the fish cavity.

2. 2

   Arrange the fish on a heatproof plate. Scatter sliced tomatoes and minced preserved olives over and around the fish.

3. 3

   Prepare a steamer: Bring a pot of water to a rolling boil. Carefully place the plate with the fish into the steamer.

4. 4

   Steam for 8-10 minutes, or until the fish is cooked through. The cooking time will vary depending on the thickness of the fish. A good indicator is when the flesh easily flakes with a fork.

5. 5

   Carefully remove the plate from the steamer. Discard any excess liquid from the plate. Pour soy sauce evenly over the fish.

6. 6

   Heat cooking oil until smoking hot. Carefully pour the hot oil over the fish, especially over the green onions, to release their aroma. Serve immediately.