No matter what type of fish you choose, avoid overcooking it. Some varieties, such as salmon or tuna, lend themselves to undercooking so that they're medium-rare in the centre. But if you prefer your fish to be cooked through, here's how to check if it's done: stick a fork into the fillet; if the fork goes right in and the fish flakes easily, you can take it off the heat. However, if the fillet feels rubbery and resists the fork, cook for a little longer. Here are some of my favourite cooking methods:

To pan-fry

, use a little olive oil and cook over medium heat skin-side down. If you want the fish to cook more quickly, cover the pan with a lid to retain more heat.

To poach

, treat the fish like an egg and cook gently, without boiling. Use water flavoured with a squeeze of lemon and a little sea salt. For an Asian twist, add star anise, ginger and a splash of soy sauce. After the fish is cooked and you have removed it from the pan, the poaching liquid can be reduced then drizzled over the fish.

To bake

, aim for 10-15 minutes per 500g of fish. Season well and add a little wine or water to the baking dish to help retain moisture. Another good idea to prevent fish from drying out is to cover it lightly (or wrap it with) a piece of foil, banana leaf, paper bark or baking paper.

To steam

, place fillets on a steaming plate (or line the steamer first with a layer of leaves like banana or pandanus), along with any herbs and aromatics used. Cover and steam until cooked though. You can also flavour the steaming water by adding vegetables such as celery tops, parsley stalks and carrots, and lemon, lime or orange zest. The fish will absorb the resulting wonderful aroma of the steam.