The whole fish and nothing but the whole fish

Serving whole fish not only makes a great centrepiece for a meal, but cooking with the bones and skin intact means the flavour is enhanced and the moisture retained, resulting in a more juicy tender dish.

Steamed barramundi with chilli, black bean and tofu. Credit: Kitti Gould

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Have you ever considered cooking fish as a whole? It is one of the easiest and most rewarding ways to cook fish in terms of flavour, presentation and value. Why not give it a go?

Steam it whole

Steaming whole fish is a relatively quick, straightforward and healthier option, making it a great choice for busy weeknights. It is also a popular cooking method in Asia, with whole steamed fish served on special occasions like the Lunar New Year and weddings.

Steaming allows easy customisation, allowing you to add various aromatics and sauces after the fish is delicately steamed.

Try this Cantonese steamed barramundi ready in just 20 minutes, or for a spicier version, try the barramundi with chilli, black bean and tofu or a whole snapper steamed with black beans, lemon and chilli.

Cantonese steamed barramundi Credit: Kitti Gould

Bake it whole

Baking whole fish in the oven is great for larger fish, as it allows for even cooking both inside and outside, creating a crispy skin that contrasts beautifully with the flesh inside. Try wrapping with banana leaves to retain moisture and impart a mild flavour.

Snapper is great for baking, as its sweet flavour can be further enhanced by gentle cooking. John Dory is another great choice, not only for its sheer size that makes a great centrepiece but because it doesn't contain many pin bones like the other fish.

Whole John dory Credit: Kitti Gould

Deep Fry it whole

Deep frying a whole fish not only creates a delectable crispy exterior, but it can seal in moisture and elevate the flavour while shortening the cooking time.

Dressings or sauces are poured over the hot fish, allowing the aromatics to permeate the dish. Try the fried fish with a sweet and sour sauce or Thai seafood sauce.

Credit: Adam Liaw

Roast it whole

Presenting a whole fish roast can be super impressive. It also allows you to experiment with various seasonings, herbs, and aromatics, whether it's Mediterranean flavours like olive and caper paste or Asian flavours like lemongrass and coriander.