It's a method of cooking favoured by some Asian countries and is a wonderful way to keep healthy while enjoying fabulous flavour.
As the weather warms up we tend to think about lighter flavours and how to cook healthier food and more quickly. For me, steaming has always carried the memory of bland "diet food" from my teenage years - devoid of colour and taste - but there is another world out there to discover.
Many different types of foods can be steamed including beef, fish and chicken. Dumplings and dim sum are delicious and can include all sorts of tasty ingredients, while sweet pots of steamed custard, served with a little sliced tropical fruit, have a gentle and soft texture with a lovely flavour.
The key to successful steaming is to involve plenty of flavour before the food goes into the steamer. If you don't season beforehand the food will be lacklustre. Whisking up a tasty sauce to accompany each dish will also enhance the experience. Offering rice or noodles or just a generous platter of greens with bowls of fresh coriander, roasted peanuts, toasted sesame, mint leaves, sprouts and Thai basil will keep everyone content.
Today I have chosen to use ingredients I haven't steamed with before - fish wrapped in banana leaves is a new experience.