Put 3g salt in a bowl. Stir with gourmet powder, smashed garlic, stock and hot oil to mix them up. Clean the perch and place it in a plate 46 cm long. Stir 2 egg white in the refined salt. Coat the upside of the perch with it. Make a rectangular cut in the center down to the fish skin.
Steam the perch in an oven of 200o for 20 minutes. Take out. Remove the rectangular piece and the skin under it. Pour in the seasoning made above and serve.