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.
Rinse, drain and peel a carrot; Trim an half inch off its top and the bottom; Julienne it.
Rinse lettuce leaves under running water; Soak them in water for 30 minutes; Remove them; Rinse them under running water again; Drain them.
Hold a golden threadfin bream firmly by the head and scrape the scales from the tail towards the gills with a fish scaler; Rinse the fish under running water; Insert the knife into the anus near the tail; 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; Rub the seasoning mixture into the fish evenly; Wrap the fish with baking paper completely.
Fill a deep wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
Lay the coriander on a steaming plate; Place the bream on the top of the coriander; Arrange the steaming plate in the bamboo steamer; Steam over a high heat for 8 minutes; Turn off the heat: Leave it to cool.
Remove the meat from the steamed golden threadfin bream, starting from both sides of the bream under the back fin; Carefully discard any remaining tiny bones with a pair of tweezers.
Rinse eggs under running water; Dry them with kitchen paper; Break them over a mixing bowl; Whisk the egg solution with a flat whisk; Add the bream meat, the carrot, the ginger juice and seasonings; Whisk it.
Add 2 tbsp oil into a nonstick pan, and swirl the oil around the pan; Heat over a high heat; Turn to a small heat; Ladle the egg mixture in the pan; Turn to a medium heat; Pan-fry it over a medium heat for 2 minutes; Turn to a low heat; Flip the egg quiche over; Add 1 tbsp oil; Pan-fry it over a low heat till golden brown; Turn off the heat; Set it aside to cool a bit; Cut it into pieces while it is still warm; Arrange it on serving plates with the lettuce leaves at the bottom; Ready to serve.