- Coat the fish of your choice (cod, haddock, and salmon are always winners with me) with a thick terryaki glaze (Kikkoman do a nice one which is quite low in calories). Leave the fish to marinade for at least an hour.
- Wrap each fish securely in a banana leaf, topped with a scallion garnish, and steam over gently simmering water for 30 minutes, turning each parcel once.
- Serve the fish in the leaf parcels, so each person may unwrap their fish fillet.
