In a steamer put the fish fillets in a bowl. Scatter galangal ... Pour this sauce over the fish when it is steamed. Also pour the leftover liquid from the bowl.

Fish fillets smeared with tomato chutney, wrapped in banana leaf and steamed perfect. Slice the fish into fillets. put tomato chutney on it and wrap it with a banana leaf. 2. Then fill the bottom part ...

Meanwhile, heat a large frying pan over medium heat. Add 25g butter to the pan and as the butter sizzles, add the fish fillets. Cook fish turning once until just cooked through — 2 minutes each ...

In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth. Place the salmon fillets in a ...

For the steamed ginger fish, pat the fish dry with kitchen paper and rub all over with the salt. Place the fish on a heatproof plate and scatter evenly with the ginger, orange zest and lemon zest.

Bring the Asian sauce to the boil then pour over the broccolini. Sprinkle with chopped seeds and nuts. Serve with pan-fried fish fillets. Serve with steamed rice or your favourite mash.

Brush this mixture liberally over top of each fillet. Lay fish into prepared baking dish, leaving at least 1 inch between fillets. In a small saucepan over medium heat, melt 5 tablespoons butter.

A terrific option for those weary of cooking fish at home with none of the possibilities of fish fillets sticking to the pan.