• 1 or 2 star anise
• thumb of fresh ginger, the outer part peeled, the remaining part cut into slivers
• dried tangerine peel or a sliver of o

This recipe uses three steamer baskets, either an electric steamer or a wok with three bamboo baskets. At a pinch, you can steam the fish directly on top of the vegetables.

Put the star anise, ginger peelings, orange, fennel and cinnamon in the pan or wok which is going to be the base of the steamer, and add water, but not enough to submerge the first steamer basket.

In a saucep