Fish Steamed with Celery

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This is a fine way of injecting some flavour into the humbler species of fish like whiting or small pollock. But if the pocket permits, go for bass or red mullet.


  • 5 stalks of celery
  • 1 whole saltwater fish (550 g [lb]), whiting, pollock, bass or red mullet, scaled, cleaned and gutted
  • Salt
  • Freshly ground black pepper
  • 2 green chilli peppers, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 4 spring onions, finely chopped
  • 1 tablespoon fish sauce
  • 1 wineglass dry white wine


It is important first to remove the ‘strings’ from the celery, so there are no fibrous bits on the outside. Cut the celery into thin strips about 7.5 cm (3 inches) long. Be careful not to cut the celery too coarsely or it will take longer to cook than the fish.

With a sharp knife, make several deep slashes on each side of the fish, then rub in the salt and pepper. Put the fish in a steamer or fish kettle, add the celery, then sprinkle and pour on the remaining ingredients. You could also steam the fish on a perforated tray in a large wok with a lid. Steam until the fish is firm but still moist, about 15 minutes.