Make two shallow slits on each side of the pomfret and rub with salt inside and out.
Place the pomfret on a ridged plate. Arrange the ginger, kiam chye and chillies on top.
Mix the soya sauce, sesame oil and chicken stock together and pour over the fish. Steam for about 10 to 15 minutes or until the fish flakes easily with a fork. Garnish with coriander and serve immediately.