Ingredients (Serves 2):

1 pomfret (you can also use garoupa fish)
1 tbsp ginger, shredded
1 stalk spring onions, shredded
1/4 lb (or less) minced pork, seasoned with salt, pepper and corn starch
2 shitake mushrooms (I used dried ones, so I soaked them in warm water before slicing them up)
1 tomato, cut into wedges
1/4 lb preserved green mustard, cleaned and shredded
2 preserved sour plums (I used a Japanese brand preserved plums that are red in color)

Seasoning for fish:

1/2 tsp salt
a few dashes white pepper
1/2 tsp corn starch
1 tbsp light soy sauce
1 tsp fish sauce
1 tbsp rice wine or shaoxing wine
2 tsp sugar
1/2 pc chicken stock dissolved in 1/2 bowl warm water

Method:

1. Wash fish and pat dry. Make a few slits on each side of the fish. Rub lightly with salt, pepper and corn starch. Remember to do this within the fish stomach as well. Then stuff a few shreds of ginger and spring onions into the slits and fish stomach.

2. Heat up 1-2 tbsp oil. Add in shredded ginger, pork and mushrooms and stir fry until fragrant, then add in the rest of the ingredients and seasoning and bring to a boil.

3. Arrange fish on a steaming tray and pour mixture from (2) over the fish.

4. Steam over high heat for 12-15 minutes or until cooked. Garnish with shredded spring onions and chilli.