Nigel Barden served up steamed Chinese style flounder with garlic, chilli, ginger and soy on Radio 2 Drivetime Foodie Thursday.

The ingredients are: 4 whole flounder, approx. 340g each (or substitute with plaice, brill, witch, megrim or dab), 4 tbsp of garlic and ginger mix (see recipe below), Mixed Chinese-style vegetables (i.e. bean sprouts, mooli radishes, water chestnuts, shredded cabbage – whatever you’ve got around), 1 glass white wine, fresh chilli, finely chopped, 1 lime, sliced, 4 tbsp soy sauce and 4 tbsp rapeseed or any other oil.

For the Chinese style garlic and ginger mix: 2 bulbs garlic, Root ginger, about the size of your thumb, 1 tbsp fish or soy sauce and 2 stalks lemon grass.