Pat dry and set aside.

De-seed salted plums and set the flesh aside. Slice the salted mustard greens. Cut the tomato into 4 or 6 wedges. Soak for 15minutes dried mushrooms in warm water until soft and plump, drain and squeeze out the excess water, remove stems and slice thinly. Cut the ginger, spring onion and chilli, into shreds. Roughly chop the coriander. Drain the tofu, cut into cubes and set aside.

Smear salt on the fish body, inside slits and stuff the flesh of one salted plum into stomach cavity.

In a heatproof plate, place some ginger shreds and sliced salted mustard green, spreading them out over the plate. Place fish on top. Spread the remaining ginger, salted mustard greens and mushroom slices. Spread the flesh of the remaining salted plum, tomato wedges, tofu cubes and water, around the sides of the fish.

Heat a wok with water till it starts to boil. Place a steaming rack and heatproof plate. Steam the fish for 12 to 14minutes. Remove fish and drizzle lard or shallot oil on top and into the broth. Garnish with coriander, chopped spring onion and red chilli. Serve immediately with some light soy sauce and sliced bird’s eye chilli on the side.

Pat the fish dry. Score the fish with 3 diagonal incisions on each side of the fish.

Cut off the top halves of lemongrass and smash with a pestle or the back of your knife to release the aroma. Stuff the lemongrass into the belly of the fish. Steam the fish over rapidly boiling water for about 10-15minutes depending on the size of your fish.

While the fish steams, make the sauce. In a sauce pan, heat chicken stock until it comes to a boil, then toss in sugar, reduce heat and simmer just until the sugar is completely dissolved. Pour the mixture into a bowl. Add the garlic and chives and stir for about 15-20seconds to infuse the garlic flavour into sauce. Stir in fish sauce, lime juice and cilantro. Stir gently and then taste test. Make sure that it is sour and balanced with a hint of sweetness.

Line a serving platter with a bed of Chinese celery leaves. When the fish is fully steamed, transfer it to the serving platter and gently scoop on all the sauce over the fish, putting most of the garlic and chilies on top of the fish. Garnish with extra celery leaves on top. Served.

Place 2 stalks of white part of spring onion on the steaming dish and place fish over. This lifts the fish slightly away from the surface of the fish and allow for more even cooking. Tuck 2-3 slices into the gut cavity and place the rest all over the top of your fish.

When the water is boiling, carefully place the fish in the bamboo steamer or in the work. Cover tightly and steam over high heat for 10 to 13minutes. Pour out the accumulated fish juices into a separate bowl. Taste it. If it tastes good, keep for the next step. If is fishy, better to discard.

In a small pan, add 1 tbsp reserved fish juice or chicken stock, soy sauce and sugar. Stir vigorously over low heat until sugar melted and sauce is slightly reduced.

Remove ginger slices from fish. Sprinkle slivered ginger first then add spring onion over the fish evenly. In a small pan, heat up oil till is starts to smoke. Carefully pour over the fish. The oil will slightly cook the spring onions and ginger, releasing their fragrant aromas to complement the steamed fish. Pour the soy sauce mixture over the fish and serve.

Place a large pan on the stove and fill one third full with water. Add the reserved spring roots, ginger trimmings, garlic peelings, coriander roots and a splash of sesame oil and bring to a boil.

Rub the fish with sesame oil and then cover tightly with foil onto a wire rack. Place the wire rack on top of the baking tray with boiling water and steam for 10minutes.

To make the garnish, place spring onion, ginger, garlic, chillies and coriander in a bowl. Scatter the garnish over the fish once it has cooked for 10minutes and then continue to steam again for another 3 to 5 minutes or until just cooked through.

Add the sauce ingredients into a small sauce pan and stir over low heat until hot. Drizzle the sauce and spread the remaining garnish over the fish. Sprinkle some sugar. Heat up peanut oil over medium high heat until it smokes. Pour the smoking hot oil over the trout and remaining coriander leaves and serve immediately.

Boil Chicken for 30 mins to prepare the chicken stock. Alternatively,you may also use store-bought chicken stock. Set aside.

Clean fish and make a few slits on both sides. Place fish in a deep dish.

Mix chicken stock with red chilies, garlic, coriander root, fish sauce and lime juice. Set aside.

Bring water to a rolling boil to prepare for steaming then reduce heat to moderate. Pour stock over fish.

Spread chinese celery on top and steam fish for 10 mins or till fish is cooked through.

Garnish with fresh chinese celery, chili strips and lime slices before serving.

In a pestle and mortar or blender, grind the coriander roots,celery root, shallots, garlic, ginger and ground white pepper to make a paste for the fish.

Heat the oil in a wok. Fry the paste until cooked but not coloured. Add the yellow beans and simmer until aromatic. Season with the sugar, spices, wine and vinegar and simmer for several minutes. Taste to make sure it is not too salty. This can be made well in advance.

Cut fillet fish into portions. Cover a steaming tray with onions and top with the celery stalks and ginger. Keep the celery leaves aside to garnish. Place the fish over the vegetables.

Cover with the prepared sauce and sprinkle the deep-fried garlic and pepper.

Steam for 8 minutes or until cooked through. Once cooked, pour away remaining water.