1. Remove the scales, gills and internal organs of the red pomfret, and clean them.

2. Use a knife to make crosses on the fish to facilitate the flavoring. Cut the green onions into sections and slice the ginger and garlic.

3. Put oil in the pot. When the oil is hot, add bean paste and stir-fry until fragrant. Add onions, ginger, garlic, and two large bowls of water.

4. After the water boils, put the fish in. The amount of water should just cover the fish.

5. Burn on high heat for five minutes, then change to medium-low heat and continue to cook for about 20 minutes. When one-third of the soup is left, turn to high heat to reduce the juice. When the soup is thick and there is not much left, turn off the heat. Lift the pot.