Thomasina Miers’ recipe for steamed fish with Sichuan sauce and greens | The new flexitarian

A salty-sweet riot of succulent fish and greens with a heady sauce full of nutty sesame, chilli heat and fragrant anise

This vibrant dish is blissfully easy. Nutty, hot, fragrant, mouth-numbing and addictively salty-sweet, the sauce dresses the clean taste of the white fish and greens beautifully. You’ll want lots of rice alongside to soak up all those flavours.

UK readers: click to buy these ingredients from Ocado

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