1 white promfret (~ 700g, cleaned & patted dry)
¼ tsp salt
1 tomato (sliced into wedges)
4 pickled, sour and salted plums
100 g silken tofu (cut into small cubes)
2 shiitake mushrooms (sliced thinly)
4-5 slices ginger
100 g preserved mustard (sliced)
2 tbsp ginger (julienned)
Sauce:
4 tbsp water
1 tbsp soy sauce
1½ tbsp Shaoxing wine
1 pinch sugar
Garnishing:
1 scallion (cut lengthwise into thin strips)
1 sprig coriander
Garnish and serve with steamed rice.