Fresh Whole Grouper for Steaming

Grouper, whole and on the bone: a heavy head and a deep body, the skin covered in an olive-brown mottled pattern that breaks into darker blotches along the back and fins. One of the shots shows the same fish cut into thick steaks and fillets, with firm white flesh and a clean pink line down the centre of each cut.

Steam it whole with ginger, spring onion and a little chilli, then pour over hot oil and soy — the flesh stays firm and comes away from the bone in large flakes. The thick steaks can be pan-fried or poached instead, which suits the denser meat around the head and collar.

• Whole grouper on the bone
• Olive-brown mottled skin, heavy head
• Firm white flesh that flakes in large pieces
• Steam whole with ginger and soy, or pan-fry the steaks

Keep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.