1. Season fish with salt and pepper, on both sides. If cooking flat fish fillets, gently fold fillets into parcels to help cook fish evenly.
2. Over a large pan of boiling water, set a bamboo steamer. Lay a heatproof plate inside and rub with a drop of oil, to keep fish from sticking.
3. Lay fish on plate and cover with steamer lid. Allow about 10min of cooking per 2.5cm (1in) thickness.
4. Fish is cooked when just opaque all way through. Take care not to overcook as this can ruin texture and flavour. Remove steamer from pan and serve fish.
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White China oval plate, Sophie Conran. Montreux casserole (9 litres, 24cm), Kuhn Rikon UK. Bamboo steamer, small white plate, oil pourer, chef's own.
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