Combine fish stock ingredients in a pot. Bring to a boil then reduce the heat, add seasoning and simmer for 10-15 minutes.
Clean fish and scald in hot water for 4-5 minutes. Remove and place on a steel plate, spread salted mustard cabbage, cabbage leaves, preserved plum and ginger over it. Pour 2 ladles of prepared soup stock over together with some of the cooked ingredients.
Place the steel plate onto a rack with candle or charcoal flame underneath to keep the dish cooking in the process. Serve the fish while still cooking over the flame.
Note: If you do not have a steel fish shaped plate, the fish can be steamed with the stock added in a steamer for 15 minutes or until the eyes of the fish pop out.