2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Steamed bass grouper with sugar snap peas and lemon

You'll need

  • 2
  • preserved lemon quarters, rind removed and rinsed, flesh discarded
  • 1.2 kg
  • piece of bass grouper, skin on, pin boned and cut into 6 portions
  • 300 gm
  • sugar snap peas or snow peas, ends trimmed
  • To serve:
  • lemon-infused extra-virgin olive oil

Method

  • 01
  • Using a sharp knife, remove pith from lemon rind; cut rind into thin strips. Scatter half the rind on the flesh-side of the grouper, season with salt and black pepper and cover with baking paper. Place fish into a steamer skin-side up and steam for 6-7 minutes or until almost cooked through, then remove and stand in a warm place.
  • 02
  • Meanwhile cook sugar snap peas in boiling salted water for 1-2 minutes or until crisp and bright green. Drain and divide peas and remaining preserved lemon rind among plates. Remove and discard fish skin and baking paper. Arrange fish on plates, drizzle with olive oil, adjust seasoning and serve immediately.

“Bass grouper’s gelatinous texture makes it the perfect steaming fish. Don’t let your fishmonger tell you bass grouper is hapuku, it’s not.” – Steve Hodges

At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Crisp, young Hunter Valley semillon.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.