Thomasina Miers’ recipe for steamed fish with Sichuan sauce and greens

Thomasina Miers' steamed fish with Sichuan sauce and sticky rice/steamed greens. Photograph: Yuki Sugiura/The Guardian. Food and prop styling: Aya Nishimura. Food assistant: Sophie Denmead.

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.

Steamed fish with Sichuan sauce and greens