Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Steaming is a very Chinese approach to fish cooking and is a great technique as long as the fish are cooked whole and on the bone. The fish does not have to be expensive; lemon sole is excellent cooked this way and so is whiting If you want to go up-market, try steaming a sea bass or a Dover sole.

You may have a dedicated piece of kit to do the job, but others can improvise. A large wok with a lid and a rack is ideal. You steam the fish on the plate on which you serve it, allowing <