Sprinkle salt over Whiting and refrigerator overnight. Remove scales. Remove intestines through gills; do not cut belly. Clean inside of fish with cold water thoroughly.
Cook pork in boiling water for 40 minutes and mince. Squeeze water from bean curds and break into fine pieces. Blanch cabbage and bean sprouts together in boiling water 5 minutes. Squeeze out water and mince.
Mix pork, bean curds and cabbage mixture together. Add rice powder, seasoning with minced green onion, minced garlic and soy bean paste. Stuff into the cavity of the Whiting through gills. Chill in the freezer for 3 hours.
Steam Whiting in a steamer 30 minutes. Meanwhile; mix vinegar, soy sauce, fresh ginger and pine nut powder to make a sauce. Serve with the cooked fish.