Beautifully steamed John Dory fillets seasoned with soy sauce and ginger are served with a crispy slaw of Chinese cabbage and carrots.


  • 1 whole John Dory

  • 1 tsp coarse sea salt or plain salt

  • 1½ tbsp finely shredded fresh root ginger

  • 3 tbsp finely shredded spring onions

  • 2 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp groundnut oil

  • 2 tsp sesame oil

  • Fresh coriander sprigs, to garnish

  • Chilli

  • For the dressing

  • 1 tbsp honey

  • 1 tbsp soy sauce

  • 1 tsp sesame seeds

  • 1 tbsp rice wine vinegar

  • For the slaw

  • 100g Chinese cabbage, shredded

  • 100 g carrot, grated

  • 1 chilli, seeds removed, sliced


  • 1.

    Pat the fish dry with kitchen paper and evenly rub with salt, rubbing it inside the cavity as well if you are using a whole fish. Slash the fish and then drizzle over the light and dark soy sauces. Put the fish on a heatproof plate and scatter the ginger over the top.

  • 2.

    Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes, whole fish, or fillets such as sea bass, will take 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.

  • 3.

    Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish.

  • 4.

    For the slaw, combine the dressing ingredients and toss with the cabbage, carrot and chilli.

  • 5.

    Garnish the fish with coriander and serve at once with boiled rice and the slaw.

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