Teochew steamed fish

TEOCHEW STEAMED FISH

Ingredients
(Serves 2-4)

1 medium whole fish (such as white pomfret)-

6 slices of ginger
1 slice of ginger, cut to thin strips, as thinly as you can
1 red chilli, sliced
1 medium tomato, cut to small wedges
2 shiitake mushrooms, sliced thinly
80g salted vegetables, sliced thinly (roughly 1 to 1.5cm lengthwise)
1 salted plums, lightly mashed 
1 tbsp rice wine or mirin – optional
1 tbsp light soy sauce
3 tbsp water (adjust according)
spring onions (scallions), sliced thinly to wispy strips (to garnish, optional)

Directions
1. Place 2 slices of ginger inside the fish cavity. Place 4 ginger slices, half of the shiitake mushrooms and half of the salted vegetables to line the bottom of a deep plate.
2. Make two diagonal cuts along the body of the fish (the fleshy part) on both sides. Place fish in the plate, on top of the earlier ingredients you added.
3. Drizzle light soy sauce and mirin over the fish. Marinate for 30 minutes.
4. When you are ready to steam the fish, add water and scatter the rest of the ingredients (ginger strips, salted plums, tomatoes, remaining salted vegetables & mushrooms) over the fish and around the plate.
5. Steam on high heat for roughly 15 minutes – the water in the steamer should be boiling before the fish goes in, and the duration stated for steaming should start only from that moment
6. Garnish with spring onions strips and serve.

(adapted from noobcook's recipe)