Serves 4
INGREDIENTS
225g/8oz white fish fillet such as lemon sole or plaice
1 tsp egg white
2 tsp cornflour (cornstarch) paste
700ml/1/1/4 pints/3 cups Basic Stock
1 tbsp light soy sauce
about 50g/2oz fresh coriander leaves, chopped
salt and pepper, to taste

Sliced Fish and Coriander Soup

Cut the fish into large slices each about the size of a matchbox. Mix with the egg white and cornflour (cornstarch) paste.

In a wok or saucepan, bring the stock to a rolling boil and poach the fish slices for about 1 minute.

Add the soy sauce and coriander leaves, adjust the seasonings and serve.

Serves 4
INGREDIENTS
2 tbsp cornflour (cornstarch) paste
1 tbsp light soy sauce
about 575ml/1 pint/2/1/2 cups vegetable oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-chopped spring onions (scallions)
1 tbsp brandy
450g/1 lb fillet of lemon sole or plaice
1/2 tsp finely-chopped fresh ginger
about 100ml/4fl oz/1/2 cup Basic Stock
1 tsp salt
115g/4oz white mushrooms, thinly sliced
few drops sesame oil, to garnish
1/2 egg white
1 tsp light brown sugar

Braised Fish Fillet with Mushrooms

Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the

egg white and about half of the cornflour (cornstarch) paste.

Heat the oil until medium-hot, add the fish slice by slice and stir gently so the pieces do not stick. Remove after about 1 minute and drain.

Pour off the excess oil, leaving about 2 tbsp in the wok.

Stir-fry the onions (scallions), ginger and mushrooms for 1 minute. Add the other ingredients except the cornflour (cornstarch) paste. Bring to the boil. Braise the fish for 1 minute. Thicken wich the paste, and garnish.

Serves 4-6
INGREDIENTS
1 carp, bream, sea bass, trout, grouper or grey mullet, weighing about675g/1/1/2lb, gutted
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
vegetable oil, for deep-frying

Sauce
2 cloves garlic, finely chopped
2-3 spring onions (scallions), finely chopped with the white and green parts separated
1 tsp finely-chopped fresh ginger
2 tbsp chilli bean sauce
1 tbsp tomato puree (paste)
2 tsp light brown sugar
1 tbsp rice vinegar
about 100ml/4fl oz/1/2 cup Basic Stock
1 tbsp cornflour (cornstarch) paste
few drops sesame oil

Braised Whole Fish in Chilli and Garlic Sauce

Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin

apart. Rub the whole fish with soy sauce and wine or sherry on both sides, then leave to marinate for 10—15 minutes.

In a wok, deep-fry the fish in hot oil for about 3-4 minutes on both sides or until golden brown.

Pour off the excess oil, leaving about 1 tbsp in the wok. Push the fish to one side of the wok and add the garlic, the white part of the spring

onions (scallions), ginger, chilli bean sauce, tomato puree (paste), sugar, vinegar and stock. Bring to the boil and braise the fish in the sauce

for 4—5 minutes, turning it over once. Add the green part of the spring onions (scallions). Thicken the sauce with the cornflour (cornstarch) paste, sprinkle with the sesame oil and serve.

Steamed Fish with Ginger and Spring Onions

Serves 4-6
INGREDIENTS
1 sea bass, trout or grey mullet, weighing about 675g/1/1/2lb, gutted
1/2 tsp salt
1 tbsp sesame oil
2-3 spring onions (scallions), cut in half lengthways
2 tbsp light soy sauce
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-shredded fresh ginger
2 tbsp vegetable oil
finely-shredded spring onions (scallions),

Steamed Fish with Ginger and Spring Onions

Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin apart. Rub the fish all over,

inside and out, with salt and sesame oil.

Sprinkle the spring onions (scallions) on a heatproof platter and place the fish on top. Blend together the soy sauce and wine or sherry with

the ginger shreds and pour evenly all over the fish.

Place the platter in a very hot steamer (or inside a wok on a rack), and steam vigorously, under cover, for 12-15 minutes.

Heat the oil until hot; remove the platter from the steamer, place the shredded spring onions (scallions) on top of the fish, then pour the hot

oil along the whole length of the fish. Serve immediately.

Serves 4-6
INGREDIENTS
700g/1/1/2 monkfish, hokey or red snapper fillet
salt, to season
3 tbsp freshly-grated or desiccated (shredded) coconut
2 tbsp vegetable oil
1piece galingal or fresh ginger, 2.5cm/1 in long, peeled and thinly sliced
2 small red chillies, seeded and finely chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm/2in long, shredded
1 piece shrimp paste, 12mm/1/2in square, or 1 tbsp fish sauce
400g/14oz canned coconut milk
575ml/1 pint/2/1/2 cups chicken stock
1/2 tsp turmeric
3 tsp sugar
juice of 1 lime, or 1/2 lemon

Malaysian Fish Curry

Cut the fish into large chunks, season with salt and set aside.

Dry-fry the coconut in a large wok until evenly brown. Add the vegetable oil, galingal or ginger, chillies, garlic and lemon grass and fry

briefly. Stir in the shrimp paste or fish sauce. Strain the coconut milk in a sieve, then add the thin coconut milk.

Add the chicken stock, turmeric, sugar, a little salt and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8

minutes. Stir in the thick part of the coconut milk, simmer to thicken, and serve with rice.

Serves 4-6
INGREDIENTS
1.3kg/3 lb parrot fish, pomfret, plaice or sea bream, gutted with heads on
2 small red chillies, seeded and finely chopped
1 tbsp sugar
2 cloves garlic, crushed
3 spring onions (scallions), white part only, chopped
1 piece fresh galingal or fresh ginger, 2.5cm/1 in long, peeled and finely chopped
juice of 1 mandarin orange
zest of 1 mandarin orange, finely chopped
1 tbsp tamarind sauce
1 tbsp fish sauce
2 tbsp light soy sauce
juice of 1 lime
1 tbsp vegetable oil
2 limes, quartered, to garnish
4 spring onion (scallion) curls, to garnish

Thai Steamed Fish with a Citrus Marinade

Wash the fish thoroughly and slash 3-4 times with a sharp knife on each side to allow the marinade to penetrate deeply. Place the fish in a

shallow dish that will fit in the base of a steamer. You can also wrap the fish loosely in foil.

Grind the chilli and sugar together u a pestle and mortar or food processor, the garlic, spring onion (scallion), galing ginger and the zest of

the mandarin ora Combine well. Lastly add the tamarind, and soy sauces, the lime juice and veget oil, then spread over the fish. Leave to marinate for at least 1 hour.

Cook the fish in a covered steamer 25-30 minutes. Lift the fish ont serving plate and decorate with wedges of! and spring onion (scallion).