A firm fish like bass, or mullet, is perfect for steaming – and especially with these tangy flavours from the herbs and spices. The steaming process really does enhance the flavours.
Wash and dry the fish. With a sharp knife make half-a-dozen slashes over the skin of the fish. Mix together all the remaining ingredients and spread over the fish. Steam on a perforated tray in a large wok that has a domed lid for about 25 minutes, or until the flesh is firm but still moist and tender. Alternatively, you could use a big bamboo steamer or a fish kettle. To serve, pass round the chilli sauce separately.
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