Weigh the fish and allow 10-15 minutes per 500 grams. Wrap the fish in tinfoil or place on a steaming rack and put in a saucepan with enough water to just cover it. Put the lid on and simmer very gently until the fish is tender. The surface of the water should barely shake. Drain and serve with sauce of your choice. For fillets allow 4-6 minutes cooking time.
Place the fish in a lightly greased steamer and cook until done.
Or place the fish fillets in a deep plate that will fit in your steamer. Sprinkle with a little grated ginger and garlic, some soy sauce, a drizzle of sesame oil, some chopped coriander and spring onions and sliced chilli if you wish.
Heat the grill and oil the grilling rack. Remove the head, fins and tail from whole fish and cut 2-3 slashes in the flesh of thick fish to allow the heat to penetrate. Brush with melted butter or oil. While the fish is cooking, brush it again with more melted butter or oil.
Grill a whole fish for 10 minutes per 500 grams and fillets for 4-5 minutes.
Preheat the oven to 180°C. Remove the fins from whole fish, weigh the fish and allow 20 minutes per 500g. Put 2 slices of lemon into the cavity and place the fish in a greased baking dish or roasting pan. Brush with melted butter or oil and bake until cooked.
Wipe the fish fillets and cut into serving-sized pieces if you wish. Dust with seasoned flour and fry quickly in oil and butter over medium heat.
Or dip in egg and coat in breadcrumbs before frying in oil and butter.
TO TEST FOR DONENESS
Fish is cooked when the flesh flakes easily, or when the flesh separates from the bones, or when a creamy white juice comes from the flesh.