Method

1. Slice the tomato, lady’s fingers, onion and eggplant into smaller pieces.
2. Place cleaned sea bass on a plate and steam on medium heat for 6 minutes.
3. Discard any residual liquid in the fish, and place vegetables on the fish.
4. Pour the assam paste onto the fish and steam it for another 7 minutes.*
5. Optional: Garnish with calamansi and coriander.

*Timing differs depending on the size of the fish. Add 1 minute for every additional 200g of fish.