This method can be adapted to white fish, although we prefer salmon or ocean trout. It can be cooked on a plate or in a steaming basket and is ideal for one or two people. If using cutlets, be sure to trim away the fatty end flaps if they have not already been trimmed. The fish tastes much better without them.

 Ingredients

2 salmon fillets or cutlets
Half lemon or 1 – 2 tablespoons of dry white wine or Chinese rice wine
1 slice fresh ginger, slivered 1 or 2 spring onions, cut across

Method

Put the fish on a dinner plate. Scatter over the ginger and spring onions, then add the wine or lemon juice. Cover with a saucepan lid the size of the plate, or use another plate.

Set the plates over a pot of simmering water. Allow to cook for 5 minutes, then carefully lift the lid or top plate and check the fish. Turn it over, cover again and cook for another two minutes.

If the fish is not cooked through, allow another minute or remove the plates from the heat and allow to rest for two minutes more.

Serve with plenty of freshly ground pepper and a wedge of lemon. Sliced tomato and raw onion are optional extras. Delicious on wholemeal bread.

Variation

Wrap the fish in lettuce or spinach leaves and cook in a steaming basket.

From Color Me Healthy: Why you should eat almost everything by Rita Erlich and Dr Alice Murkies. Available for purchase from The Jean Hailes Foundation

Content March 21, 2004