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1
Bring the water in the steamer to a full rolling boil. Score the fish on both sides with two or three diagonal cuts down to the bone; this allows even steam penetration. Lay the fish on a heatproof plate.
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2
Set the plate over the rolling boil, cover tightly, and steam for exactly 8 minutes for a fish of 400–500 g. This is where the dish lives or dies: pomfret is delicate and the fine texture is irreversible once over-steamed — at 8 minutes the flesh should just release from the bone along the score lines and appear opaque to the centre, with no translucency remaining.
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3
Remove the plate. Carefully drain and discard all accumulated steaming liquid from the plate — retaining it would dilute the finish.
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4
Lay the ginger julienne and spring onion julienne evenly over the surface of the fish. Heat the neutral oil in a small pan over high heat until it shimmers and just begins to smoke; pour it directly and immediately over the aromatics. The ginger and spring onion will sizzle and release their fragrance on contact — a sharp, clean perfume rising from the plate confirms the oil is sufficiently hot.
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5
Spoon the Lee Kum Kee Steam Fish Soy Sauce evenly around the fish on the plate — not over the flesh, so as not to discolour it. Serve immediately, skin side up, with jasmine rice.