Steamed Snapper with Pesto

Fish with bok choy

This has become my ‘go to’ dish when I want to make something which looks impressive, tastes fantastic and does not take too much work. This makes for a great dish to impress almost anyone without breaking a sweat!

Ingredients

  • Snapper Belly (any other white fish will do but this work best)
  • 30g of fresh Basil
  • 200g of sun dried tomatoes
  • 1 clove of garlic
  • Evaporated milk (fresh milk also works)
  • Dried Chilli Flakes (optional)
  • Bok Choy (optional)

Getting it Done!

  1. Start by making the pesto
  2. Place the basil, garlic and sun dried tomatoes into a blender
  3. Use the oil that comes with the sun dried tomatoes to make it smooth. Otherwise, drizzle in a generous amount of good olive oil
  4. Add some chilli flakes to spice it up
  5. Blend into a fine mixture
  6. Taste and adjust accordingly
  7. Set aside when ready
  8. Wash the bok choy thoroughly, making sure that there is no mud / dirt in between the stalks and set aside
  9. For the fish, cut into equal portions
  10. Lightly season both sides of every slice with salt and black pepper before setting aside
  11. Into small dishes (which can be placed into a steamer), place the fish and drizzle a generous amount of the milk to cover about 1/4 of the fish (this makes the fish much smoother)
  12. Dish a generous portion of the pesto on top of each piece of fish and set aside
  13. Prepare the steamer (either bamboo or electric works)
  14. When ready, place the dishes into the steamer
  15. After 10 minutes, place the bok choy into the steamer
  16. After 5 more minutes, remove bok choy and dishes
  17. Done!
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