Ingredient: 1 (about 400 gm) golden pomfret (金鯧魚) salt  (to taste) white pepper (to taste) corn flour /corn starch  (for coating) 1 clove garlic   (chopped) 3 tomatoes   (cut into wedges and deseeded) ½ cup water 1 Tbsp ketchup 3 tsp Sriracha sauce 2 tsp Worcestershire sauce 20 gm brown slab sugar (roughly chopped) 2 stalks spring onion  (sectioned) Thickening: 3 tsp corn flour/corn starch 1 Tbsp water Instruction: 1. Wipe dry with kitchen papers. Season with salt and white pepper on both sides and inside the fish cavity. Lightly coated corn flour on the skin. Shake off the excess.   2. Heat oil in a non-stick pan over medium-high heat. Pan-fry the fish until both sides are brown. Cover and cook for about 2 minutes to make sure the inside is cooked through. Then remove the lid and cook until the skin is crispy. Set aside and keep warm with cover.   3. In the same pan, add oil. Saute garlic and tomatoes. Pour in the water. Add ketchup, Sriracha sauce, Worcestershire sauce and sugar. Cook until the sugar is completely dissolved and the tomatoes are softened. Stir in the thickening and cook to your preferred consistency. Add spring onion. Pour the sauce over the fish. Serve immediately.

Steamed Seabass with Lime and Garlic Recipe Ingredient:   1 whole seabass 5 stalks lemongrass (bottom half only, smashed, and cut into chunks) 1 cup chicken stock (good, or fish stock, fresh or canned) 2 tablespoons palm sugar (finely chopped) 8 tablespoons lime juice 6 tablespoons fish sauce (here's my preferred fish sauce) 2 heads garlic (chopped) Thai chilies (to taste, finely chopped) 25 sprigs cilantro (chopped) 2 stalks Chinese celery       Instruction:   Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 – 15 minutes depending on the size of your fish.   In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.   Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.   When the fish is fully steamed, transfer it to a serving platter, garnish with Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.