Recipe Tip: Steamed Fish with Spring Onion and Ginger

Instructions

1. Step 1

   Cut several deep slashes on both sides of the fish to ensure that it cooks evenly.

2. Step 2

   Keep the green parts of the spring onions long and slice the white parts finely.

3. Step 3

   Place the fish in a shallow bowl. Put the green parts of the spring onions and the crushed ginger in the belly of the fish. Season the fish with a dash of soy sauce, add the Shaoxing wine or sherry and leave to marinate for 30 minutes.

4. Step 4

   Meanwhile, slice the remaining ginger into long thin strips using a sharp knife. Mix the soy sauce with 3 tablespoons of water and set aside.

5. Step 5

   Heat the oven to its lowest setting and place a serving plate inside to warm.

6. Step 6

   Prepare the steamer: fill the steamer with a little water and bring to the boil over a high heat.

7. Step 7

   Pour off the liquid that has collected in the bowl with the fish, remove the spring onion from the belly of the fish and place it in the steamer, then place the fish on top (to prevent sticking).

8. Step 8

   Steam for 8–12 minutes, depending on the size of the fish. The fish is cooked when the flesh separates easily from the bones or when the fins can be pulled out easily.

9. Step 9

   Use a slotted spoon to carefully remove the cooked fish and place on the warmed serving plate.

10. Step 10

    Pour the soy sauce mixture over the fish and scatter the finely chopped ginger and spring onions over the fish.

11. Step 11

    Heat the peanut oil over high heat in a frying pan until smoking then pour it over the fish and seasonings (don't be alarmed – it will sizzle loudly).

12. Step 12

    Serve immediately with a bowl of steamed rice.

13. Step 13

    Trout Steaks with Parsley Potatoes and Lemon Sauce Trout is a fish we should cook more of. Cut into steaks, it's quick to cook and is great grilled or barbecued. This simple recipe from Anja Auer lets the fine flavour of the trout shine through. Fish

14. Step 14

    Greenback Flounder in Verjus & Sorrel Australian celebrity chef Josh Niland is author of the bestselling 'The Whole Fish Cookbook', which has gone some way in changing the way we think about preparing and cooking fish. This barbecue recipe is simplicity itself, and gives a taste of Josh's inventive seafood cooking. Fish

15. Step 15

    Hong Kong-style Salt & Pepper Squid Tender on the inside, crunchy on the outside and seasoned with plenty of pepper and spice, these tasty Hong Kong-style morsels are perfect served as a nibble with drinks. Asian flavours

16. Step 16

    Pan-fried Pike Fillets with Beans and Brown Butter Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast. Fish

17. Step 17

    Fried Carp with Cauliflower & Savoy Cabbage The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp with cauliflower and savoy cabbage, for a dish that's just right for a wintry supper.