michelle picker cooks

Many years ago Peter Knuckey made this beautiful piece of Mishido pottery for us.

The bottom part stands in a traditional stainless steel fish poacher and has steamed many a fish in the intervening years. My good friend Fifi taught me this recipe which I always come back to. Of course it tastes just as good cooked in a round bowl over a steamer.

Lay 2 large white fish filets (skin side down if it’s still attached) into the bowl you’ll use for steaming. Make sure it’s lying as flat as possible and not doubled over and drizzle it with a little soy sauce. Scatter a 2.5cm (1″) piece of finely diced fresh ginger, a 5cm (2″) piece of Szechuan preserved vegetable (these are usually available canned at Asian food stores) and 2-3 finely sliced red birdseye chillies over the fish. Cover all of this with a generous layer of sliced mushrooms (button or shitake are both good). Place the bowl in the steamer, cover and cook for 5-10 minutes or until the fish is cooked and flaking. Serve with a vegetable stir-fry and steamed rice.