Whole fish

Use the same weight; score and stuff it in the same way, then simmer for 8–10 minutes per side depending on size.

Use the same weight; it is oilier and stronger in flavour, so reduce added oil and simmer a little less.

Use the same weight; it is milder and less oily, so handle gently and reduce simmering by 3–5 minutes.

Use the same weight as the fish; cut into thick slabs, score them, and simmer for 10–12 minutes instead of cooking a whole fish.

Use the same weight; parboil whole small potatoes, then simmer for 15–20 minutes in the gravy.

Use the same weight in large florets or a whole small head; simmer for 10–12 minutes.