1Line a large plate with two sheets of dried seaweed.
2Slice tofu blocks into half horizontally.
3Slice two of the four slabs of tofu into half and then diagonally to get eight triangles of equal size. Set aside.
4On the seaweed, arrange two remaining tofu rectangles next to each other to form the “fish body”. Stack two tofu triangles at the front as the “fishhead”.
5Place one tofu triangle on each side of the ”body”. Place another tofu triangle to form the “tail”. The remaining tofu will not be needed.
6At each side of the “body”, tuck sliced tomatoes and two dried Chinese mushrooms.
7Cut 1/4 of a piece of dried mushroom and use scissors to cut out a circle. Use the edge of a knife to make a slight depression on the “head” of the fish and place the cut-out in it for the “eye”.
8Cover the “body” with oyster mushrooms, pickled plums, salted vegetables, strips of the remaining dried mushrooms, red dates, almonds and 10 g of ginger slices.
9Drizzle 1 tbsp of sesame oil and 1 tbsp of light soya sauce over the fish.
10In a wok set over medium heat, bring some water to a boil and steam the “pomfret” for 10 mins.
11In a pan set over medium heat, add 2 tbsps of vegetable oil and fry the remaining 10 g of sliced ginger till slightly brown for about 3 mins. Set aside on kitchen towel.
12In the same pan, add 4 tbsps of vegetable oil and fry soya bean crumbs for 3 mins. Set aside on kitchen towel.
13After the “pomfret” is steamed, drizzle 1 tbsp of light soya sauce and 1 tbsp of sesame oil on it. Add white pepper to taste.
14Garnish with slices of fried ginger, red chilli and coriander.
Photo: Nivash Joyvin/ST