Clean the fish and rub it with 1 tsp salt. Put two stalks of spring onions under the fish. Cover fish with the tree seeds, bittergourd and chopped ginger.
Steam fish over high heat for about 10 minutes or until cooked.
Boil chicken stock. Add seasoning of soy sauce, chinese wine, pepper, sesame oil and pour over the fish.
Tip: Placing the spring onions under the fish creates a passage way, allowing air circulation. This will help to cook the fish evenly. Besides, the spring onions help to remove any fishy taste though the black snapper, a sea fish, is not at all fishy and has smooth and tender fillet, said Lee.