michelle picker cooks

Here is a Chinese style steamed fish dish. Enjoy it with steamed rice and a vegetable stir-fry.

In a bowl place some white fish fillets of your choice in a single layer. Drizzle with a little soy sauce. Grate a generous amount of fresh ginger and finely slice a few spring onions and fresh red chillies and scatter these over the fish. In a dry pan toast some Szechuan (Sichuan) peppercorns until fragrant then distribute them over the fish. These will not only impart their slightly lemony flavour but they also have a slight numbing effect and are often used together with chilli in Szechuan cooking. Finally, carefully add a few drops of sesame oil over the top of the fish. Put the bowl into a steamer, cover and steam for 8 – 12 minutes until the fish is cooked through and flaking.