Jean-Charles Dubois’ Steamed Barramundi With Pesto

Sofitel Singapore City Centre's executive chef, Jean-Charles Dubois dishes up some steamed local barramundi for a healthy, flavour-packed lunch. 

By SALT Magazine | 22 December, 2017 | Food, Recipe
2017-12-22 17:43:38 2017-12-22 17:43:38

Steamed Barramundi with Pesto

Serves: 4 | Level: Easy | Preparation: 20 mins + 5 mins to pop outside to pick your basil

For the fresh pesto:

4 cups fresh Italian basil leaves
¼ cup toasted pine nuts
Extra virgin olive oil
4 cloves roasted garlic
½ cup freshly grated good quality parmigiano reggiano cheese
Salt and freshly ground pepper to taste

  • To keep the vibrant green color of the basil, quickly steam or blanch them for 30 seconds, then shock them in an ice water bath.
  • Blend all ingredients with a stick blender, adding the olive oil slowly until it reaches your desired consistency.

To assemble:

Fresh pesto
150g barramundi fillet, skin-on

  • Steam the barramundi for 7 minutes with the skin
  • Plate by spooning a layer of pesto on the plate and topping with the piece of fish.
 For a complete meal, serve the fish with some carbs and a side of greens. Here, Dubois serves the fish with some gnocchi, sauteed vegetables, and black trumpet mushrooms fried in a bit of butter. 
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