Being a Teochew and a fish lover, I have to master this recipe, minus beancurd and tomato since I’m following the blood type diet (not a strict follower though).

1 piece of white fish slice, approximately 500g or a whole fish e.g. grouper, snapper or pomfret
1/2 teaspoon salt
1-2 teaspoon corn flour, depending on size of fish
A dash of pepper for steaming fish and 1/4 for sauce
Some shredded ginger
1 stalk spring onion
2-3 pieces salted plums (remove seeds and chopped finely)
1 piece salted vegetable, soaked for 5-10minutes and shred thinly
Some pork slices or minced pork or pork belly
1-11/2 bowl of water, depending on size of fish
1 red chili, cut thinly or shred thinly
1 stalk coriander cut into sections
Fried garlic oil, optional
2 tablespoons fish sauce
2 1/4 teaspoon sugar

1. Clean fish, pat dry and rub salt, pepper and corn flour on fish
2. Lay spring onion on steaming plate and place fish over it. Sprinkle shredded ginger on fish and set aside.
3. Boil 1-11/2 bowls of water, add salted plums, salted vegetable and pork. Add fish sauce, red chilli, sesame oil, sugar, pepper.
4. Steam fish for 8-10 minutes if you are using normal wok to steam. If you are using Sharp Healsio, use the auto steam fish function, which will take about 20-25minutes (you can check and stop it if found to be fully cooked. When fish is almost cooked, pour boiled sauce over fish and continue steaming until fully cooked.
5. Garnish coriander on fish and its ready to serve.