Korean Steamed Pomfret (Whole Fish with Soy Ginger Sauce)

Clean 600 g pomfret by removing the scales and innards, then rinse it under running water and pat it dry.

Make three shallow scores on each side at 2 cm intervals so the seasoning reaches the thin flesh.

Slice 15 g fresh ginger into thin matchsticks.

Split 1 green onion lengthwise and cut it into 5 cm pieces, keeping half for the first steaming and half for the final aromatic layer.

Bring the steamer water to a strong boil until steady steam is visible before adding the fish.

Lay half the ginger and green onion over the pomfret, cover tightly, and steam over medium-high heat for 8 minutes.

Check doneness when the flesh turns opaque and the edges of the scores open slightly.

If the thickest part still looks translucent, cover again and steam 2-3 minutes longer instead of overhandling the fish.

In a small pan, combine 2 tbsp soy sauce, 1 tbsp rice wine, and 150 ml water, then warm over medium heat.

Turn off the heat as soon as bubbles appear around the edge so the sauce stays light.

Pour the hot sauce evenly over the steamed pomfret, then add the remaining green onion and 1 tsp sesame oil.

Cover and steam 3 more minutes, just until the onion aroma rises, then serve immediately while the flesh is soft.