Place the fish on a deep plate slightly larger than the fish. Use a plate that will fit on the rack of a traditional bamboo steamer basket or on a steamer rack inside a wok. Sprinkle the fish with the ginger, mushrooms, bacon, spring onions, preserved plums, soy sauce and pepper.
Fill a wok or steamer pan with water, cover and bring to a rolling boil on a high heat. Set the rack or basket over the boiling water. Cover and steam for 15–20 minutes (depending on the variety and size of the fish) or until a skewer will slide easily into the fish.
Remove the fish from the steamer and place on a warm serving plate. Garnish with coriander leaves and chilli slices, and serve with Jasmine Rice (see