Savoury Steamed Teochew Fish

• 1 fresh, medium sized white pomfret (gutted. Important that it must be fresh)
• 8 slices of ginger (to be placed under the fish)
• 2 tbsp ginger strips
• 1 medium size tomato (sliced into wedges)
• 1 shiitake mushroom (soaked, sliced thinly)
• 1-2 chili padi (bird's eye chili, chopped)
• 80g salted vegetable (sliced thinly)
• 2 salted plums
• 1 tbsp Chinese cooking wine
• 1 tbsp light soya sauce
• 5 tbsp water
• (Optional: half block of soft tofu)

1. Clean the fish by rubbing salt over it and inside the cavity. Rinse off with water. Make 3 diagonal slits on each side of the fish (this makes the fish cook faster).
2. Place 2 ginger slices inside the fish cavity and line the remaining 6 slices on a steel dish with curved edges (to contain the soup later). 
3. Line half the mushrooms and half the salted vegetable on the plate as well. Place the fish on top. (this will ensure the fish do not stick to the bottom of the plate when cooking).
4. Drizzle the fish with soya sauce and wine. Let it marinate in the fridge for 30 minutes.
5. When ready to steam, in a bowl, mix the water, salted plums and salted vegetable. Microwave the bowl for 15-20 seconds to bring out the saltiness. Pour over the fish.
6. Cut up the tofu, place them with the tomatoes around the fish.
7. Place the remaining mushroom, ginger strips and chili on top of the fish.
8. Steam on high heat in a wok for 15 minutes. (If the fish is slightly smaller than medium size, steam for 10 minutes). 
9. Taste the soup, if its not sour enough, a tip is to add 1 tbsp of vinegar (this is a cheat). Serve immediately.