Instructions: Put each piece of fish in a snug fitting heatproof dish.

Tuck the spring onions and garlic around then add the soy sauce sesame oil rice wine (or sherry) and half a tablespoon of water and a star anise to each.

Add slices of ginger to the sauce and lay some on top of the cod then sprinkle with soy beans (if using).

Put the dishes in a large steamer or a fourtier stackable one (you could serve it in these) and steam for 6 minutes adding the bok choi to the steaming tray for the last minutes.

Cod is well suited to steaming and can handle whiplash flavours such as ginger and soy in moderation. Here the perfectly poached flakes can be picked out with chopsticks and dipped into a dark pool of their own dipping sauce. And its all cooked in a steamer and eaten from the same dish. Simply prepared simply cooked and simply eaten thats how to enjoy a good bit of fresh fish.

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