Keeping Steaming Simple

Why: With no additives whatsoever, steaming means you’re going to be tasting your fish in its most natural form.

Best for: Fillets because of their small size.

I use: A bamboo or metal steamer. If you don’t have a steamer, you can steam in a shallow pan or wok. Just add a couple of centimetres of liquid to come a little way up the fish and use a tightly fitting lid or plate to cover.

Prep: Wrap the fish in buttered parchment, foil or even blanched spinach, lettuce or cabbage leaves to protect its moistness and collect all the juices.