White fish

Use the same weight; cut into the size stated and shorten cooking by a few minutes if the fillet is thin.

Use the same weight; it flakes easily, so simmer gently and avoid stirring too much.

Use the same weight; it is slightly firmer and saltier, so reduce added salt.

Use the same weight, cut into cubes; add near the end and simmer 5 minutes only, as it softens rather than flakes.

Use the same weight, parboiled and cut into chunks; simmer until tender, about 10–15 minutes longer than fish.

Use the same weight, thickly sliced; sauté first to remove water, then simmer 5 minutes less than fish.