Steaming is one of the gentlest ways to cook whole fish, preserving its delicate texture, natural moisture and nutritional value. This steamed snapper with vibrant macadamia pesto celebrates Australia’s beautiful seafood and native macadamias in a dish that’s elegant enough for entertaining yet simple enough for a healthy weeknight dinner.
Rich in omega-3 fats, lean protein and heart-healthy monounsaturated fats, it’s a perfect example of my Food as Medicine philosophy.
Why steam fish?
Steaming is one of the healthiest cooking methods because it preserves moisture without requiring additional fats. It also helps retain heat-sensitive nutrients while allowing the natural flavour of premium seafood to shine.
Why snapper?
Snapper is naturally rich in:
- high-quality protein
- omega-3 fatty acids
- vitamin B12
- selenium
- iodine
These nutrients support brain health, thyroid function, muscle maintenance and cardiovascular wellbeing.
Why macadamias?
Australian macadamias are among the healthiest nuts available, providing:
- Omega 7 monounsaturated fats
- vitamin E
- manganese
- antioxidants
- dietary fibre
Blended into pesto, they create a silky, creamy sauce without needing cheese, making this recipe naturally dairy-free.
Chef Sam’s Tips
✔ Buy fish with bright, clear eyes.
✔ Ask your fishmonger to scale and clean it.
✔ Don’t overcook—the flesh should just begin to pull away from the bone.
✔ Make double the pesto—it keeps beautifully in the refrigerator for several days and is delicious stirred through vegetables, pasta or grilled chicken.
Variations
- Substitute whole bream or coral perch.
- Add coriander for a Thai-inspired pesto.
- Swap basil for parsley or native river mint.
- Serve over steamed greens instead of cabbage slaw.
FAQ
Can I use snapper fillets?
Absolutely. Reduce the steaming time to around 8–10 minutes depending on thickness.
Can I freeze the pesto?
Yes. Freeze in ice cube trays for convenient portions.
Is this recipe gluten-free?
Yes.
Is it dairy-free?
Yes.
Can I bake instead of steam?
Certainly. Bake at 180°C for approximately 20–25 minutes, depending on the size of the fish.
PrintSteamed snapper with macadamia pesto
- Total Time0 hours
- YieldServes 4–8 as part of a banquet 1x
- DietGluten Free
Ingredients
For the fish
1.5 kg whole snapper (or bream), scaled and cleaned
¼ teaspoon salt
6 lime leaves
1 stem lemongrass, bruised with the back of knife to release flavour
For the pesto
½ cup raw macadamia nuts
1 bunch basil, washed, thoroughly dried
2 garlic cloves, chopped
½ lemon, juice and zest
¼ cup macadamia oil
¼ tsp salt
To serve
Fresh lime cheeks
Cabbage slaw, if desired
Instructions
- Allow fish to come to room temperature.
- Make 3 shallow cuts, 1 cm deep, in the thickest part of each side of the fish. Rub incisions with salt, insert lime leaves and lemongrass stems inside.
- Line a bamboo steamer with baking paper or banana leaf. Place fish in steamer.
- Place the 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 a light cabbage slaw, if desired, fresh lime cheeks, and remaining pesto in a small serving bowl on the side.
- Prep Time: 10 -15 mins
- Cook Time: 20-25 mins
- Category: Fish
- Method: Steam
- Cuisine: Modern Australian
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