• Salt to taste
• 2 slices fresh ginger root
• 2 scallions
• 1 whole rock cod or carp, about 2½ pounds, cleaned, scaled, and gutted

Sauce

• ½ cup chicken broth
• ¼ cup Chinese brown rock sugar or regular brown sugar
• ¼ cup Chinkiany vinegar, or ⅓ cup cider vinegar or British malt vinegar
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 2 tablespoons minced fresh ginger root
• 3 tablespoons minced Smithfield ham

Garnish

• 1½ pounds spinach, stir-fried
• ¼ cup tree ears, soaked, rinsed, stems removed, shredded, and stir-fried
• 3 tablespoons peanut oil

Steeping