Poached Char Fillets

Spread out a steamer basket with fragrant camellia flowers. Cut the char fillets a 120 g with skin, boned in 1 cm thick slices diagonally from the skin. Place the slices in a star shape on a plate in the camellias. Season fillets with salt and coarsely crushed Szechuan pepper. Close the steamer basket with the lid. Heat a small amount of water in a wok. Put the basket in it. Steam the char in the camellia steam for about 5 minutes, remove and arrange on plates with the camellias. Serve while still warm with lime wedges.

Tip The camellia aroma is so delicate that it should not be drowned out.

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