Beautifully steamed John Dory fillets seasoned with soy sauce and ginger are served with a crispy slaw of Chinese cabbage and carrots.
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.
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.
Remove the plate of cooked fish and pour off any liquid that may have accumulated. Scatter the spring onions on the fish.
For the slaw, combine the dressing ingredients and toss with the cabbage, carrot and chilli.
Garnish the fish with coriander and serve at once with boiled rice and the slaw.
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