The steaming method of cookery would  have to be the most under used  hugley efficient way to cook food there is. Be it a asian style bamboo steamer on top of a saucepan of fragrant stock or a second layer of greens on top of a pot of potaotoes, steaming is a great way to go.Restaurants will sometimes save all the butter papers and use then to make up a complete dish like noodles and chicken with bok choy. On order just lift the butter paper into the steamer, cook, then slide off on to the plate. Add sauce and hey presto, done!!

Steamed fish
With brown rice and yogurt

  • 600gm gurnard, tarakihi or snapper
  • 200gm brown rice
  • 400mls water
  • 100gm plain unsweetened yogurt
  • Lemon grass tops tied in bunch
  • Baking paper
  • Salt
  • Pepper
  • Lemon juice

Boil together rice and water in saucepan with tight fitting lid. When boiling turn down to simmer, and cook till all liquid gone.Place fish on baking paper. Season with salt and pepper. Place into bamboo steamer. Add small amount of water to steamer pot, and add lemongrass. Steam fish till just cooked. Let rest for a few minutes. Serve with rice and yoghurt and lemon juice. Serves 4

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