Heat some oil in a pan and then put in one silver pomfret. Fry under medium heat until it turns brown. Flip it on the other side so that it cooks evenly.
Fry 5 slices of ginger, 1/2 chopped chilli, 1 cut tomato, 1 stalk chopped spring onion and 50g salted vegetables for about 30 seconds. Then, add in the fish again.
Mix 1/2 tbsp corn flour with 100m1 water. Pour the mixture over the fish and let it boil until it becomes sticky.
Squeeze 2 limes and pour the juice into the gravy. Serve.