Parboil swede cubes in a small pan, drain, and chill in the fridge for 10 minutes.
Soak goji berries in boiling water for one minute then rinse and drain.
Mix chilled swede with goji berries and remaining pickle ingredients.
Rinse fish, pat dry, cut two slits on both sides, and season with salt and white pepper.
Stuff fish slits and cavity with sliced ginger and place on a heatproof plate.
Pour half the lager over the fish and place in a bamboo steamer over boiling water.
Steam the fish for 8 to 10 minutes until the flesh flakes.
Add seasoned clams and remaining lager to a separate steamer tray after 4 minutes of cooking.
Turn off heat once fish is cooked and keep warm in the steamer.
Heat peanut oil in a wok until high heat, then pour over fish topped with herbs and soy sauce.
Serve fish whole or portioned with clams and pickle garnish.