Rinse, drain and peel ginger; Slice a small part of the ginger; Grate the remaining with a microplane grater over a bowl.
Put a strainer over a bowl; Line the strainer with a piece of cheesecloth, draping the corners over the sides; Spoon the grated ginger into the center of the cheesecloth; Gather up the 4 corners and twist to squeeze the grated ginger for juice for later use.
Rinse and drain coriander; Cut off any roots; Chop most of the coriander finely; Cut off the stems of the remaining.
Rinse and drain spring onion; Cut off any roots; Chop it finely.
Wrap lard in plastic wrap; Chill it in the freezer for 20 minutes; Take it out from the freezer; Discard the wrap; Slice the white part of the lard thinly with a ham slicer (there should be 8 slices in total).
Fill a pot with water; Bring to the boil over a high heat; Blanch Chinese preserved ham over a high heat for 20 minutes; Remove it with a pair of spring-action tongs and immediately rinse it under running water while brushing; Drain it; Arrange it on a steaming plate.
Fill a wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
Arrange the steaming plate with the Chinese preserved ham in the bamboo steamer; Steam over a high heat for 40 minutes; Turn off the heat; Leave it to cool.
Discard any shrimp with ammonia-like smell; Hold a shrimp with one hand and pull off its legs with another hand; Peel it; Discard its head; Pull off its tail; Slice its back from the top to the bottom with a paring knife, and pull its vein out; Place it a bowl with fresh water for later use (repeat this process with each shrimp).
Remove all the shrimps; Pat-dry them with kitchen paper; Pound the shrimps with the flat side of a cleaver; sprinkle ½ tsp salt over the shrimps; Chop them finely; Place the shrimps in a big mixing bowl; Add seasoning (1) and the chopped coriander; Stir it clockwise until sticky (about 10 minutes); Cover the bowl with cling film wrap; Chill it in the fridge for 1 hour.
Insert a knife into the anus near the tail of a pomfret; Draw the knife toward the head, splitting the fish to the base of the gills; Spread the abdominal cavity with fingers; Reach in and pull out the entrails; Rinse the cavity under running water; Cut off the head with the knife; Rinse the fish under running water again; Pat-dry the fish with kitchen paper.
Lay the pomfret horizontally on the cutting board with the back of the fish facing you; Position a filleting knife behind the gills and cut downward at a slightly diagonal through the bone to cut off the head; Place the knife down where the tail meets the body and cut straight down through the skin and the bone of the fish to cut off the tail.
Insert the knife behind the gill cover of the pomfret and cut downward till the knife hits the backbone; Turn the knife so that it is aligned with the ribcage and push it down so that the tip extends about midway down the fish’s body; Run the knife along the ribcage to separate the meat from the ribs; Pull the meat away from the ribcage (repeat the step for anther side).
While holding a piece of fillet steady on a plate with on hand, remove any tiny pin bones with a needle-nosed pliers; Position the knife between the skin and the flesh; While holding the skin tightly with one hand, angle the knife slightly and slide it through the length of the fish fillet to separate the skin from the flesh; Slice the flesh thickly (repeat the step for the other fillet; there should be 8 slices in total).
Add seasoning (2), the ginger juice and the chopped spring onion into a mixing bowl; Mix; Marinate the fish slices with it for 15 minutes.
Rinse the lard slices from the step 5 under running water; Pat-dry them with kitchen paper.
Take the shrimp paste from the step 10 out of the fridge; Discard the cling film wrap.
Slice the Chinese preserved ham from the step 8 into 8 pieces.
Lay a piece of lard flat on a plate; Arrange a piece of the fish in the middle of the lard; Spoon an appropriate amount of the shrimp paste over the fish; Place a piece of the Chinese preserved ham and some coriander on the top of the shrimp paste; Fold the lard to cover the shrimp fish mixture (repeat the step for each piece of the fish).
Fill the wok with water again; Bring to the boil over a high heat.
Arrange the fish wraps on a steaming plate; Arrange the steaming plate in the bamboo steamer; Steam over a high heat for 14 minutes; Turn off the heat.
Add seasoning (3) into a slant-sided anodized aluminum saucepan; Mix; Bring to the boil over a high heat; Turn off the heat; Immediately pour it over the fish wraps; Ready to serve.