This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
Smoking must have been invented for salmon—it brings out a welcome rustic flavor in the fish.