Instructions: Cut a few slashes in the fish on each side. Place in plastic bag with turmeric, shaking bag to spread the turmeric evenly. Insert fish in the bag shake to cover fish with turmeric. Remove from the bag.

Place the ginger and orange peel inside the body cavity.

In a wok wide enough to take the fish, put the stock, water, soya sauce, cardamom pods and minced ginger.

Put chopsticks across the wok to hold the fish - or you could use a wire rack.

Place the fish on the chopsticks or rack.

Cover with lid or aluminium foil.

Steam for around 30 to 40 minutes. Remember to allow longer if the fish has come directly out of the refrigerator.

Check fish is cooked by inserting a knife into the flesh, which should come away from the bone.

When cooked, remove fish from the wok and put in warm place.

Remove rack, add orange juice and chilli to the steaming liquor and allow to reduce to a third of its volume. Stir in the peanut butter and coconut milk, if using. Do not allow the mixture to boil once coconut milk is added.

Briefly fry white part of spring onions, capsicum and peanuts in the sesame oil. Serve fish with the sauce, garnished with green parts of spring onion.

Leftover potential: Best eaten immediately, or cold on same day.

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