青酱鳕鱼 Twice Cooked Cod with Pesto

洗净鱼肉抹干，两面涂抹上盐和胡椒粉，腌5分钟。再两面涂上蜜糖。Rinse cod steak and pat with kitchen paper towels till very dry. Rub salt and pepper on both sides. Marinate for 5 minutes. Spread honey on both sides.

热油入不粘锅，放入鳕鱼片煎30秒至两面呈金黄色，移至整盘。Heat nonstick pan till very hot. Add cooking oil, sear cod for 30 seconds on each side or till slightly browned. Transfer cod to a steaming plate.

鱼面淋上青酱，撒上指天椒，放入蒸笼以大火蒸8-10分钟。Dot pesto over the fish and sprinkle with chili (if using).,steam on high heat for 8-10 minutes.

取出，配搭白饭享用。Serve hot with rice.

香菜蒜酱做法 : 将莞荽、大蒜、杏仁、盐及胡椒粉放入食物搅拌器中磨细。Make your pesto: Place coriander, garlic, almonds, salt and pepper into a food processor. Grind as finely as possible.

在搅拌器低速运行下，缓慢倒入油以获得光滑面糊。With the processor running on low speed, slowly pour in the oil in a thin stream to obtain a smooth paste.

加入帕尔玛芝士茸，然后以脉冲3–4次让它们混合均匀，调味。Add grated parmesan and pulse 3-4 times to combine. Adjust seasoning to taste.

如果不立即使用，请将香菜蒜酱放入干净瓶罐中收藏好。倒入一层额外的橄榄油以完全覆盖顶部表面。用保鲜膜密封顶部，拧紧盖子并将其存放在冰箱中，直到使用为止。If not using immediately, can keep the pesto sauce into the sterilized jars, while the jars are still warm. Pour a layer of additional olive oil to cover the top surface completely. Seal the top with cling film. Screw on the lids and store in the chiller till ready to use.