Steamed River Cobbler with Ginger and Spring Onion

   This was really simple to make and is incredibly healthy too. River cobbler is a very delicate flavoured white fish, that is really cheap to buy.

First get hold of one of those little bamboo steaming baskets that the Chinese use. You can get them i n most Chinese supermarkets, and even in Tesco sometimes. and as a guideline, if you're paying more than 7 or 8 quid, you're being ripped off.

Then slice up about two cubic inches of fresh ginger into matchsticks and lay them out on a small piece of grease-proof paper in the bottom of your steaming basket. This will ensure that when the hot steam hits the ginger, it will carry the flavour up into the flesh of the fish.

Now place the fish on top of the ginger and scatter some roughly chopped spring onion, some white pepper, and some dark soy sauce.

Steam for about 10 minutes and serve with Thai jasmine rice, it's fairly fragrant and compliments the delicate flavour of the fish, without punching you in the mouth and ruining it.