Steamed White Pomfret (Bawal Putih)

You must agree with me. I insist you agree. Wouldn't you agree steaming (Egg Fish Roll Steamed & Nyonya Steamed Fish) is healthier compared to frying?. Of course. Steaming is also simple. Add all the ingredients, steam and dish is ready. However, remember that steamed food must be eaten immediately. Otherwise, it will become mushy and bleh-bleh. Today, I'm going to share with you on how to make this steamed white pompret. Indeed a Chinese style cooking (Chinese Chicken Meatball Soup, Fried Shrimp Wanton & Chinese Prawn Fritters)  and white pompret definitely is the better half of black pompret for steaming. White pompret suited for also frying whereas set aside  black pompret for curries, sambal dishes and right, you can fry as well . This ladies and gentlemen is my style to this Steamed White Pompret (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Nyonya Fish Sambal, Bengali Fish Curry, Fish Sambar, Grilled Fish Sambal Stuffed & Stingray Spicy Sauce).

Ingredients
1 medium (about 200g) white pomfret - de-gut and make 2 or 3 incisions on both sides.
1 inch ginger - sliced into thin stripes
5 garlic - sliced thinly
1 tbsp oil
A handful of coriander leaves.

For The Sauce
1 tsp sesame oil
2 tbsp sweet soy sauce
Some water (if needed)
Salt (use sparingly) and pepper for taste
** Mix all in a small bowl

Method
In heated oil, saute ginger and garlic till aromatic.
Tip over fish placed on a steaming tray.
Steam to cook.
Once cooked, pour the sauce over and garnish with coriander leaves.

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