Only the freshest fish are steamed. Ginger is used to rid the of any fishiness and sliced chile very much a Singaporean touch to an otherwise very Chinese dish. Depending on the type and quality of the , different ingredients are used. The best is best steamed with just the most subtle and basic ingredients: good light soy sauce, ginger, spring onions and a touch of sesame oil. Chillie, preserved plums, beanpaste and are used to add a different touch.