I wrote about steamed cod fish a while back, since then I have upgraded and now include chai poh in my cooking. I follow this recipe quite closely except I do not season with salt and pepper before steaming – chai poh is already salty despite the rinsing, and there’s already chopped chilli padi in the chai poh mixture, so I’m thinking the pepper taste will be quite negligible.I ran out of ginger the other day and didn’t layer ginger slices beneath the fillet, the dish turned out fishier than usual! I always had my doubts about ginger removing fishiness but now I’m sold on this. My only problem now is that I don’t know how to store cut ginger! I should go google this.