Steamed flounder

My mum used to make me steamed flounder when I was a kid - and whenever I was putting on too much weight. She'd make three slits across the flat fish and top it with slivers of ginger, wedges of tomato, garlic, thinly sliced spring onion (lengthwise) and drizzle sesame oil, soy sauce and dry sherry - steam for 20-35 mins depending on size of fish and a sweet and delicate sauce would form in the dish after steaming.

I've served it with brown rice and lightly stir fried vegetables (yellow capsicum, spring onion, onion and baby corn) with a drizzle of soy sauce and splash of oyster sauce.