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.
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
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.
© 1994 Keith Floyd estate. All rights reserved.