GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to 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


  • 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
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel 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...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

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