Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour, it holds its shape using a range of cooking methods, including shallow frying, grilling, poaching, steaming and smoking. Deep frying and poaching help keep the flesh moist. Gemfish can be poached in a mixture of coconut milk, water, sherry and lime juice, and these flavours combine well with ginger, garlic, cumin and coriander. Asian flavours can be created by steaming gemfish cutlets with ginger, garlic chives, lemongrass and chilli. To really impress your diners, cook and serve in individual bamboo steamers. Gemfish is also ideal for stir-frying with vegetables and strongly flavoured sauces. Coat chunks of fish with a mixture of beaten egg, sherry and soy. Grill and add to the stir-fried vegetables. Alternatively, marinated gemfish cubes can be threaded on to kebab skewers and grilled. Baste with the marinade as they cook. Gemfish has a texture that is suitable in curries and for other moist cooking such as braising. It is also good in soups.