That and also the fish, never really garnish with fresh ginger on it's own, what most families do is they put the garnish on, heat some oil up really hot and then pour over it.
Plus the fish isn't deboned, and it's seldom stuffed.
It does look good fantastic though.
Hah, that's fair. I wasn't quite going for authentic though.
We're doing "Fish Fridays" at work atm, doing 5 different fish-based specials each week and having 6-7 portions of each. When they sell out they don't come back.
I wanted to see how easy it would be to completely debone it, customers don't like choking on them