Steamed Fish

Ginger, thinly shredded
Spring Onions, thinly shredded
Tomatoes, quartered
Whole Fish, cleaned and gutted

Rinse the fish, then pat dry with a paper towel. Slash the flesh diagonally, 3 times on each side.
Stuff the cavity with half of the ginger, half of the spring onions and all of the tomatoes. 
Place the fish onto a plate, put the plate in a steamer or wok to steam over medium heat for 15mins until the fish flakes easily when tested. (Make sure your steamer is big enough because if you try to squeeze the fish it, it will fall into sections when you lift the fish out).
Remove the plate from the steamer and sprinkle over the remaining spring onions and ginger.