and scale fish and make several deep diagonal incisions across each side.
Rub with salt. Put on a flat, lightly oiled plate and steam over boiling
water for 8 minutes, or until cooked through. Test by inserting a
toothpick into the thickest part. If no pinkish liquid escapes the fish is
oil and cook onion with garlic until soft but not colored. Add ginger and
cook for another minute. Chop tomato and add to the pan with chopped
chilies, chili powder, vinegar, sugar and water. Bring to the boil, turn
heat down and simmer for 4 minutes. Season with salt. Mix cornflour with a
little cold water and stir into the sauce. Cook until sauce thickens and
streamed fish on an oval serving plate and pour on the hot sauce. Garnish
with sprigs of coriander or parsley.