Here’s an extra healthy steamed fish dish that is quick and simple to prepare. Make a double batch of the pesto and enjoy with fresh vegetables or whisked with more oil and use as a dressing. You can also use snapper fillets or other white fish. The pesto is great with grilled chicken too.
For the fish
1.5kg snapper, scaled and cleaned
¼ teaspoon of Murray River salt
6 lime leaves
For the pesto
1/3 cup of raw macadamia nuts
1 bunch basil, washed and thoroughly dried
2 garlic cloves, chopped
½ lemon, juice and zest
¼ cup of macadamia oil
¼ tsp of Murray River salt
To serve
Fresh lime cheeks
- Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish. Rub incisions with salt, Insert lime leaves inside
- Line a bamboo steamer with baking paper or banana leaf. Place fish in steamer
- Place steamer in a wok or deep and wide saucepan
- Fill wok or pan with enough water to come to the base of the steamer without flooding the fish. Secure with lid
- Bring water to the boil and steam fish for 15 – 20 minutes ensuring the water does not evaporate
- Place remaining ingredients in a food processor and blitz until a smooth paste forms
- Remove fish from steamer and place into serving platter, spoon a tablespoon of pesto to garnish
- Serve with fresh lime cheeks and the remaining pesto in a small serving bowl on the side
