1 white pomfret/sea bass any type of fish (cleaned and make diagonal cuts on both side of the fish – rub some salt and pepper all over the fish)
1 tomato – cut into rings
2 salted plums – mashed
1 box soft tofu – cut into cubes
1 tbsp shredded thinly ginger
3 slices ginger
Chopped coriander leaves
2 shitake mushrooms – soaked till soft and cut into strips
1 red chilli – sliced
2 tbsp kiam chye (salted mustard green) – cut into strips and soaked in hot water
1 tbsp hua tiao jiu (I use mirin)
11/2 tbsp light soy sauce
50 ml water (adjust to your preference, if you want more broth, add more water and soy sauce)
2 small rock sugar
1) Place fish on the aluminium foil and place 3 slices of ginger inside the cavity of the fish and arrange mushrooms, kiam chye, chilli, ginger, plums on top of the fish. Place tofu and tomato at the side.
2) Pour the sauce ingredients over the fish and wrap up the aluminium foil and place on a steaming plate.
3) Steamed over rapidly boiling water for 20-30 minutes, depending on the size of the fish.Fish should be cooked when the eyes popped out or test with a toothpick. It should come out clean when you insert to the meaty part.
4) Remove from steamer and garnish with coriander leaves. Serve hot with porridge or rice.