Rinse a pomfret under running water; Insert the knife into the anus near the tail; Draw the knife toward the head, splitting the fish to the base of the gills; Spread the abdominal cavity with fingers; Reach in and pull out the entrails; Rinse the cavity under running water; Trim off any gills with a boning knife; Rinse the fish under running water again; Pat-dry the fish with kitchen paper; Rub the seasoning (1) into the fish; Leave it for 30 minutes.
Peel and chop garlic finely.
Rinse bitter melon; Trim a bit off each base; Cut it into halves; Scrape out the seeds; Cut the remaining into slices.
Add 2 tbsp oil to a nonstick casserole; Heat it over a high heat; Turn to a medium heat; Arrange the pomfret in the casserole; Pay-fry it over a medium heat till both sides are slightly brown; Set the pomfret aside and pat-dry it with kitchen paper; Turn to a low heat.
Add the garlic and seasoning (2) into the casserole; Stir-fry it over a low heat till fragrant; Add the bitter melon and 2 tbsp water; Braise it over a low heat till the bitter melon is soft; Return the pomfret to the casserole; Turn to a medium heat; Cook it over a medium heat till the liquid has dried; Turn off the heat; Arrange it on a serving plate; Ready to serve.