2 whole pomfrets, scaled and cleaned
2 tablespoons thin strips of ginger
3 spring onions
Sea salt to taste
1 teaspoon sesame oil
10 spring onions with greens, sliced
1 teaspoon soy sauce
¼ teaspoon crushed black peppercorns
2 tablespoons chopped fresh coriander leaves
1 teaspoon chilli oil
Heat sufficient water in the bottom half of a steamer. Place the perforated top over it.
Slice the spring onions and spread on the perforated top.
Make a few slits on the pomfret fish. Sprinkle a little sea salt over them and keep them on the spring onions. Sprinkle half tablespoon of ginger strips. Cover the steamer and let the fish steam till done.
Heat the sesame oil in a non-stick pan, add the sliced spring onions with greens and sauté.
Add the soy sauce, remaining ginger strips, salt, crushed black peppercorns, one-fourth cup of water and cook for three to four minutes.
Transfer the fish onto a serving plate. Pour the sauce over them. Drizzle the chilli oil over them. Place the steamed sliced spring onions on top and serve immediately.