Chinese Style Fish

Ingredients
1 1/2-2 lb Bream whole cleaned with head on
Water
Salt

Method

Take a heavy bottomed wide saucepan with a well fitting lid. Half fill with water and salt. Bring to a fast boil.

Place fish in pan, water should cover with an inch to spare. Place lid on pan and take off heat to corner of the stove.

The fish then cooks gently in the steam of the cooking water.

Allow 15-20 minutes. (Note: this dish is hard to spoil - if left too long in water it will lose its flavour but will not dry out.)

To test:

1. Eyeball of fish pops out when done.

2. Put fork into thick part of fish close to head. If flesh separates easily, the fish is done.

Transfer fish to serving platter.

Sprinkle over a little soy sauce and top with fresh corriander leaves