This is the last dish I steamed using the pot. In case you can't view it properly because of the over garnishing of chinese parsley, it's actually a pomfret we bought in Kuala Selangor. The base was filled with lots of slice ginger and a few stalks of spring onion. There were none other additional ingredients which I could think of to throw in except slices of mushrom and that was exactly what I did. The seasoning is just some soy sauce and a wee bit of shallot oil. Fish was done in less than 15 mins. Perfect.