Cut slits across the fish on both sides for even cooking. Slice the ginger into think slices and tuck them into the slits.
Place the pomfret on a large plate with some coriander leaves and tomatoes around the fish. Steam for 12 - 15 minutes (depending on size of fish). Ensure steamer has been preheated in advance.
Prepare Honshimeiji Mushroom, soft beancurd, long cabbage for the stock. Dilute miso paste with water and whisk well.
Add 1 litre of water, diluted miso paste, chicken broth and sugar into a saucepan.Whisk well to combine and allow mixture to simmer for 15 minutes. Add chilli padi for some spice.
Once sauce is boiling, add mushrooms, long cabbage and soft beancurd. Be careful not to break the soft beancurd.
Remove fish and tomatoes from steamer and discard the water from the plate after steaming the fish.
Plate fish. Pour the sauce over steamed fish and serve. Garnish with coriander leaves.