Firm white fish

Use the same weight, cut into steaks or cubes. Cooking time is the same; skin can be left on if you like.

Use the same weight. Check for bones; simmer 2–3 minutes more if the pieces are thick.

Use the same weight. River fish may need 2–3 minutes extra; keep the simmer gentle.

Use the same weight, cube and add last 8–10 minutes. Firm and creamy; reduce salt slightly.

Use the same weight, parboil 10 minutes and simmer 15 minutes. Thickens the gravy; adjust water.

Use the same weight, boil 15–20 minutes until tender, then simmer in the gravy for 10 minutes. Meaty texture.