Steaming is an easy and healthy way to cook whole fish, if however you prefer not to deal with fish bones, cook individual fillets for 5-10 minutes depending on thickness.

This is our modern take on the old Australian-Chinese classic of Honey Prawns; the ginger adds a fresh, slightly spicy note that balances out the sweetness of the honey. Fresh ginger is available in both young and mature forms, though young ginger is generally only available in summer. If you can get some, use it for this recipe; it’s juicier than the older ginger, with a milder flavour and pale, thin skin that doesn’t need peeling.

These delicious dumplings, called ‘wor tip’ in Chinese, are popular on yum cha trolleys. Their two-step cooking process gives them a crisp pan-fried base and a supple steamed top. Shanghai wonton wrappers, which are made without egg, are best for this recipe.