“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
- 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
- 1Using 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.
- 2Meanwhile 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.
Drink Suggestion: Crisp, young Hunter Valley semillon.