Rinse and drain spring onion; Cut off any roots; Chop the remaining.
Add seasoning (1), the ginger and the spring onion to a big mixing bowl; Mix.
Rinse and drain a fish head; Cut it into halves; Trim off any gills with a boning knife; Rinse it under running water for 5 minutes; Pat-dry with kitchen paper; Cut it into pieces.
Place the fish head in the mixing bowl from the step 3; Rub the fish head with the mixture; Leave it for 45 minutes.
Rinse and drain coriander; Discard any roots and stems.
Slice egg tofu.
Add seasoning (2) to a mixing bowl; Mix.
Fill a wok with water; Stack a bamboo steamer in the wok; Bring to the boil over a high heat.
Arrange the egg tofu on a steaming plate; Lay the fish head on the egg tofu; Evenly drizzle the seasoning (2) over the fish head; ; Arrange the steaming plate in a bamboo steamer; Steam over a high heat for 9 minutes; Turn off the heat; Garnish it with the coriander; Ready to serve.