Prepare the clean Pompano by giving it some slits on each side. Season with salt and pepper on both sides. Set aside for at least 15 minutes.

In a pan with hot oil. Fry the fish in batches, flipping until both sides are golden. Set aside.

In another pan, heat some oil and saute ginger for a bit. Before adding the garlic, then onions-cook until aromatic. Then add in the tomatoes, cook until soft enough to crush.

Pour in coconut milk and place in the green chillies. Cook at low heat until it starts boiling. Add pepper and fish sauce to taste. Cook for a few more minutes or until the sauce thickens.

Add in the pechay. Cook for a few minutes, just until the leaves wilt. Add back the fried fish. Cook for 3 - 5 minutes or until the sauce has reduced a bit. Enjoy!