How to cook fish

A large traditional bamboo steamer is usually suitable for steaming small fish or pieces of fish, but a wok fitted with a bamboo, wood or metal trivet is often useful for steaming larger whole fish.

1) Put the fish on a lightly oiled heatproof plate that will hold it comfortably and will fit comfortably inside the steamer.

2) Season the fish with salt and ground black pepper or marinate.

3) Bring the water in the steamer to the boil over a medium heat. Put the fish on its plate in the steamer, put the lid on tightly and cook until the fish is just cooked through. Allow about 10 minutes of cooking per 2.5cm (1 in) thickness.

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Fish can be poached whole or in pieces. If you're cooking a large fish such as salmon, you will need a salmon poacher. Smaller fish or pieces can be cooked in a large frying pan or in a roasting dish.

1) Put the fish in the pan and add enough poaching liquid to just cover it.

2) Bring it to the boil, then turn the heat right down so that the liquid is just simmering. The fish will need about 10 minutes of cooking per 2.5cm (1in) thickness.

3) Remove the fish carefully to a serving platter and allow it to drain well. Pour off the water before saucing and serving.

1) Put in enough oil to fill the pan to a depth of about 5mm (14 in). Put the pan over a medium-high heat. Dust small whole fish with flour then slip them carefully into the hot oil.

2) When they are lightly browned and looking crisp underneath, turn them using two spatulas. Cook until the second side is brown and the flesh just cooked through.

1) Put in enough oil to fill the pan to a depth of about 3mm (1/8oz) and heat over a medium-high heat. Add the fish to the pan. If you like, you can dust the fish with flour first.

2) Cook for a few minutes, then lift, using tongs, to check the colour underneath. If it is brown, turn the fish over completely and fry until cooked through.

1) Put in enough oil (or a mixture of oil and clarified butter) to fill the pan to a depth of about 3mm (1/8oz). Add the fish to the pan and fry.

2) Fry firm-fleshed fish such as tuna and salmon, or shellfish such as scallops, over a very high heat so that it cooks quickly or stays undercooked in the middle while browning deeply on the outside.

Choose a firm fish such as monkfish as more delicate fish will break up.

1) Cut into bite-sized pieces. Heat a wok or large pan until very hot.

2) Add oil to coat. Add the fish and toss over a high heat for 2 minutes until just cooked. Remove to a bowl. Cook vegetables and flavourings. Return the fish to heat through.

1) Prepare the fish for frying (either small whole fish or fish pieces) and chill. Prepare the seasoned flour, batter or coating. Heat vegetable oil in a deep-fryer to 180°C (test by frying a small cube of bread; it should brown in 40 seconds). Start battering or coating your fish.

2) Carefully lower the fish into the oil, taking care not to splash. Don't put too many pieces of fish into the pan at once (if you do, the temperature drops and the fish takes longer to cook and becomes greasy).

3) As the fish becomes golden and crisp, remove it with a slotted spoon and drain on kitchen paper. Serve immediately or keep warm in the oven until everything is cooked.

Good for firm fish, such as salmon and cod, at least 4cm (1 1/2in) thick.

1) Preheat the oven to 190°C (170°C fan oven) mark 5. Arrange the fish on an oiled baking sheet. Whisk together parts olive oil to 1 part lemon juice. Brush over the fish.

2) Roast for 10 minutes per 2,5cm (1 in) thickness of fish until cooked.

This method is suitable for cooking whole fish and larger pieces of fish. Cooking times will vary according to the weight and thickness of fish. To bake a whole salmon for 6 to 8, you will need 2.5kg (5 ½ lb) salmon, filleted, 1 bulb fennel, cored and sliced, 2 tbsp extra-virgin olive oil, 1 lemon, thinly sliced, a few sprigs of dill, 4 tbsp dry white wine, black pepper

1) Cook the fennel gently in half the olive oil for about 10 minutes until softened, then leave to cool. Meanwhile, preheat the oven to 190°C (170°C fan oven) mark 5.

2) Using tweezers, remove any remaining pin-bones from the salmon. Lay one fillet in a roasting dish, skin side down. Lay the lemon slices on top with the fennel, dill and a grinding of black pepper and spoon over the wine. Lay the other fillet on top, skin side up.

3) Score the skin every 5cm (2in) with a sharp knife. Brush with the remaining oil and scrunch pieces of foil against the fleshy parts of the fish, leaving the skin exposed.

4) Bake the fish for 30-40 minutes until the skin is opaque and the flesh firm to the touch. To test if it is cooked, slip a knife into the scored fish – it should be opaque.

5) Serve hot or cold with minted new potatoes and mayonnaise.

This is a good method when you want a fairly hearty dish that has its own sauce.

To serve 4; you will need 1 tbsp oil, 15g ( butter; 1 onion, chopped, 2 garlic cloves, crushed, 2 tbsp each freshly chopped parsley and thyme, 400g can chopped tomatoes, 1 large, flat fish, such as turbot or sole, about 900g (21b).

1) Put the oil and butter in a large frying pan and cook the onion and garlic until soft.

2) Add the herbs and tomatoes to the pan, and cook until the tomatoes are fairly thick.

3) Lay the fish over the vegetables and spoon the tomatoes over it. Cook for another 5-10 minutes until the fish is just cooked through.

Suitable for thick cuts such as fillets and steaks; small to medium whole fish such as sardines and mackerel; and flat fish on the bone such as plaice. Leave the skin on fillets.

1) Brush the outside of the fish with oil or marinade.

2) Set the grill to high and cook until the fish starts to turn golden, then turn carefully. Allow 4-5 minutes for fillets and 10-15 minutes for thick steaks, cutlets and whole fish.

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