Or also know as the Steamed Fish recipe.



Try this only with very fresh fish.  Do not attempt with anything that has been frozen before.



Here are the key items required for this dish







Fresh coriander, a tomato, preserved plums, salted vegetables, soft tofu, sesame oil and some Braggs or light soy sauce.



You will also need a clove of garlic and a couple  slices of ginger (not in the picture).















Pluck a few leaves off the coriander and place in a bowl of cold water to keep it fresh.  Cut off the roots and place the rest of it into the steaming dish.















If the fish is thick, make a couple of cuts down to the bone so it's easier to cook thru. Take the preserved plums and mash then in your hands and spread over the fish, including the belly area. Place some of the salted veg below the fish and the rest over the fish.















Add the tofu, then tomatoes.  Chop some garlic and slice some ginger and sprinkle over the top.  















Start heating up the wok, making sure there is plenty of water in there, so you don't have to add any later.  If you are steaming a large fish, you might need a big wok or steamer.  This wok is 55cm in diameter.



Make sure the water is really boiling before putting the fish in to steam!















Once done (timing depends on the size of the fish, this one took about 10 minutes) remove from steamer and garnish with the fresh coriander you put aside earlier, and serve.















Dinner was simple this evening, just the fish, some cabbage and carrots with brown rice.