Sauce
Light Soy Sauce        4 tbsp
Sugar        1 tbsp

    
Steps
1)   Remove seeds of red pepper, shred, wash pork and shred
2)   Shred spring onion, salted vegetable and ginger, chop parsley
3)   Wash salted lemon, remove seeds and meat, shred the peels
4)   Wash pork and mince, clean snakehead,  wipe dry (you can cut it into 2 halves)
5)  Place chopped parsley and few shredded spring onion on a flat plate
6)   Put snakehead on plate, cover with salted vegetable and salted lemon
7)   Put minced pork, shredded red pepper and shredded ginger on and surrounding
8)   Steam fish for 10 minutes by high heat until cooked (2 halves fish for 8 minutes) 
9)   Pour fish sauce into small container, add in sauce and mix well
10) Add in the mixed sauce to fish, sprinkle spring onion on
11) Heat wok with 3 tbsp of oil, add in the surface of fish, serve       

Remark 
tbsp -     table spoon
Salted Vegetable, salted lemon and bean paste can be purchased in any dry-food store...
If you cannot purchase salted vegetable, and use 2 pieces of salted lemon....
If you cannot purchase salted lemon, just use 5 pieces of dry salted plums......
  
There are 2 optioned recipes :

	Fried Snakehead	~  same materials as above, no salted vegetable and lemon   ~  some mashed garlic, 2 tbsp of Chaozhou bean paste  ~  sauce :        sugar and light soy sauce each 1/2 tbsp       approx. 150ml of chicken stock, some sesame oil and pepper  ~  clean and cut fish into 2 halves  ~  marinated 30 minutes by 1/2 tbsp of salt and pepper  ~  coat some corn flour on the surface of fish  ~  heat wok with 3 tbsp of oil, fry fish in low heat  ~  dish up fish when fish is fried into golden of both sizes  ~  heat wok again with 1 tbsp of oil, add in ginger and garlic  ~  add in bean paste, sprinkle some wine, add in sauce  ~  add in fried fish when sauce is boiled, cook for 1 minute  ~  dish up, sprinkle shredded spring onion and red pepper  ~  pour in fish sauce, serve
	Cold Serve Snakehead	~  materials : snakehead and bean paste   ~  wash snakehead, marinate by salt and pepper for 60 minutes  ~  wiped fish by dry cloth, put into a bamboo steam case  ~  steamed by high heat for 10-12 minutes until fully cooked  ~  let fish cool down  ( not to chill ) , serve with bean paste

These recipes are specially requested by  Christian of the Snakeheads.org